seafood

Tacoma-based seafood company owners Jim and Mona Stone prepare scallops to serve to taste testers at the OSU Food Innovation Center in Portland.
Tom Banse / Northwest News Network

If you ask American consumers whether fresh seafood or previously frozen tastes better, you are bound to get "fresh" as the answer. But blind taste tests conducted by Oregon State University found that fish caught and quickly frozen at sea rated as good or better than supposedly "fresh" fish bought at the supermarket.

Tom Banse / NW News Network

It was a dark and slippery early morning on the Oregon coast when researchers scrambled down the rocky shore in the small town of Yachats. 

They kept one eye on the crashing waves while scanning for two species of Pacific Northwest sea life that are now being checked for microplastics — fibers and fragments less than 5 millimeters long.

Tom Banse / Northwest News Network

OLYMPIA, Wash. - When you order that special filet at a restaurant or store, you're often going on trust that the fish actually is what the menu or label says it is. In Washington, two state agencies are asking for tougher penalties to deter seafood fraud.

Investigators for Consumer Reports recently found more than one-fifth of the fish they submitted for DNA identification was mislabeled at the point of sale.

Washington Fish and Wildlife police deputy chief Mike Cenci says the penalties for false labeling need to be stronger.