资料：There'sagoodchancethatspicycrunchytunarollyouorderedforlunchdoesn'tactuallycontainanytunaatall. That'sbecause74%offishsoldatsushivenuesintheUSismislabeledandoftencompletelydifferentthanwhat'sonthemenu,accordingtoa2013surveyfromtheoceanconservationgroupOceana. Butnewtechnologycouldhelpmaketheseafoodbusinessabitmoretransparent.GoogleisteamingupwithOceanaandtheaerialandsatelliteimagingnonprofitSkyTruthtolaunchGlobalFishingWatchthisfall,theNewYorkTimesreports.Theinitiativewilltrackandanalyzefishingboatpracticesusingsatellitetechnologyand,ideally,helpensurethatfewerfakeormislabeledfishareswappedinalongtheway. Seafoodprovidersarealsoinvestingintechnologytoreducefraud.BostonseafooddistributorRed'sBest,forexample,hasincreasedtransparencybysellingfishwithlabelsthatbuyerscanscanwiththeirsmartphonestoaccessawebpagethatprovidesdetailsabouttheindividualfish,includingwherethefishcamefrom,theNewYorkTimesreports. Evenifarestaurantservessomereal,correctlylabeledfish,95%ofthe118sushirestaurantssurveyedbyOceanaincitiesincludingNewYork,Chicago,andLosAngeleshadatleastonefakedsushiitemonthemenu. Currently,thebiggestculpritsforfakesushiaresnapper(92%misleadinglylabeled)andtuna(71%).Whitetunaisoftenswappedforescolar,whichissometimescalledthe"Ex-LaxFish,"accordingtoInsideEdition,becauseitcancauseintestinalproblems. Roughly75%offishlabeledsnapperisn'tevenfromthesnapperfamily.Becauseofthepredominanceoffraudinthesupplychain,NewYorksushirestaurantSushiNakazawarefusestoserveredsnapperbecausetheriskoffakefishistoohigh. Whysomesushirestaurantsdon'tservesnapper?()
A.Because the risk of fake fish is too high. B.Because not every restaurant can afford snapper. C.Because consumers don't like snapper sushi. D.Because snapper is rare.正确答案A
