Sea urchins are considered a culinary delicacy, but supply can't keep up with demand. Aizat Faiz/Flickr hide caption

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Jessica McConnell, 26, of Silver Spring, Md., tries to identify halibut, red snapper and salmon at a dinner hosted by Oceana and the National Aquarium in Washington, D.C. Heather Rousseau/NPR hide caption

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Escolar, right, is often substituted for more expensive Albacore tuna (left), a report on mislabeled seafood found. Yoon S. Byun/Boston Globe via Getty Images hide caption

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Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Margot Williams/NPR hide caption

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Farmed Atlantic salmon was sometimes labeled at "wild salmon," researchers found when the tested seafood sold in New York City. hide caption

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A Tokyo sushi restaurant displays blocks of fat meat tuna cut out from a 269kg bluefin tuna. Yoshikazu Tsuno/AFP/Getty Images hide caption

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A fishmonger prepares her wares at the Sydney Fish Market. Brendon Thorne/Getty Images hide caption

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An oyster shucker on Samish Island, Wash. on Puget Sound. The state is frequently forced to close beaches to oyster gatherers because of the risks of harmful algae blooms. Ted S. Warren/AP hide caption

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