Seafood mislabeling gets quite a bit of press attention from time to time. It turns out this issue is a lot more complex than people think. We have taken a leading role with Loyola Marymont University in the LA Seafood Monitoring Project, which aims to significantly reduce the incidence of confusion, mislabeling — and at times, fraud — that exists in LA sushi restaurants.

Below are details on some of the items that there is often confusion about:

• Our Hirame is Paralichthys dentatus or Fluke from the Northeast coast of the US; it’s sometimes called Halibut in sushi restaurants in LA.

• Our New Zealand Sea Bream is Pagrus auratus from New Zealand. It was called NZ Snapper until June of 2018.

•  Our Kampachi is sustainably raised in Hawaii. It is Seriola rivoliana and is also known as Amberjack or Almaco Jack.

• Our Yellowtail is Seriola quinqueradiata, or Japanese Yellowtail / Hamachi. When this fish is older and larger, it is called Buri in Japan.

• Our Salmon is Salmo salar, which is from the North Atlantic.

• Our Tuna can be one of many species. Typically, we feature sustainably ranched Thunnus orientalis (Pacific Bluefin), and sometimes wild-caught Thunnus obesus (Big-eye) or wild-caught Thunnus albacares (Yellowfin). Our Albacore is Thunnus alalunga, which is tuna, but normally referred to as Albacore or possibly white tuna.