How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy  
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22 May 202011 June 202017 June 202  
adulterated [13; 14; 15]. This can be a consequence of either the mislabelling of a product or the substitution of one component with a similar but lower-quality or cheaper counterpart, ultimately leading to commercial fraud [13; 14; 15]. Consequently, assuring the authenticity of food ingredients and products is critical for preventing not only economic fraud but also to reduce the negative impact on both consumers and industry stakeholders [13; 14; 15; 16; 17; 18]. Concomitantly, undeclared, mislabelled, or even fake food constituents represent a significant risk to the health and safety of consumers (e.g., undeclared allergens in food due to mislabelling or adulteration) [16; 17; 18].  
Fish and seafood are essential contributors to the global food supply, providing an important source of animal protein [7; 19; 20; 21]. Unfortunately, overfishing of oceans and other waterways continuously increases annually, necessitating alternate production sources for seafood to feed the planet's ever-growing population [7; 19; 20; 21]. Aquaculture (i.e., aquafarming or fish farming) is a well-known production system that has been steadily increasing since 1950 and currently produces more seafood than capture fisheries [7; 19; 20; 21]. Fish and seafood products are one of the most common food commodities traded, and thus also one of those most prone to mislabelling and fraud at an international level [22]. This is because the source (e.g., aquaculture, wild, fresh water, etc.) and identification of fish and seafood products (species, populations--linked to geographic origin) are highly complex [23; 24; 25; 26]. In both fish and seafood products, the wide biological diversity, the removal of external features during processing steps, as well as the close phylogenetically relationships among them render the morphological identification almost impossible [27; 28]. This is reflected in the literature where the substitution of a high-quality seafood products with one of lower cost is frequently reported by both industry and academics [23; 24; 25; 26; 27; 28].  
Despite the implementation of strict regulations and labelling protocols by various nations, these issues remain an international concern [29]. In fact, as a means to avoid food adulteration and food fraud, many regulations have been promulgated all over the world for food products, both generally [30; 31; 32] and for seafood products specifically [33; 34; 35]. For instance, the Council Regulation (EC-No. 104/2000) [36] on the common organization of the markets in fishery and aquaculture products requires that seafood products must be labelled with the commercial name of the species at every step of the marketing chain [36].  
This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometric methods to target authenticity, provenance and traceability in the seafood and fish industries.