S1E44: In hot soup: The fishy business about the fish you eat - Green Pulse Ep 44

Green Pulse Ep 44: In hot soup: The fishy business about the fish
you eat


15:50 mins


Synopsis: Every first and third Monday of the month, The
Straits Times analyses the beat of the changing environment, from
biodiversity conservation to climate change in this podcast
series.


Some people make it a point to avoid eating shark fin for
environmental and ethical reasons. But it turns out that food
products containing these threatened species may be more
ubiquitous than expected. A new study by researchers from the
National University of Singapore and Wildlife Conservation
Society has found that many shark and ray products in Singapore
are mislabelled.


So items labelled “dried fish” or “salted fish” may actually be
from shark and ray species facing extinction. In this episode,
Green Pulse podcasters Audrey Tan and David Fogarty host
researchers Christina Choy and Choo Min Yi to find out how they
uncovered this fishy business through a process called DNA
barcoding.


They discuss the following points:
The truth about “dried fish” or “salted fish” products in
Singapore (1:53) Will better labelling help curb consumption of
threatened shark and ray products? (5:40) Science of DNA barcoding
(10:15) What Singapore is doing to prevent mislabelling of
threatened species (13:49)

Produced by: Audrey Tan (audreyt@sph.com.sg), David Fogarty
(dfogarty@sph.com.sg), Adam Azlee


Edited by: Adam Azlee


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