资料：There's a good chance that spicy crunchy tuna roll you ordered for lunch doesn't actually contain any tuna at all.That's because 74% of fish sold at sushi venues in the US is mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.But new technology could help make the seafood business a bit more transparent. Google is teaming up with Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Times reports. The initiative will track and analyze fishing boat practices using satellite technology and, ideally, help ensure that fewer fake or mislabeled fish are swapped in along the way.Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports.Even if a restaurant serves some real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu.Currently, the biggest culprits for fake sushi are snapper （92% misleadingly labeled） and tuna （71%）. White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish, " according to Inside Edition, because it can cause intestinal problems.Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.Why does the author mention Boston seafood distributor Red's Best?（ ）A.To emphasize the importance of seafood providers' responsibilitiesB.To show that the problem of fake or mislabeled fish has already been solvedC.To introduce a new technology of scanningD.To illustrate that seafood providers also take actions to reduce fraud.
资料：There's a good chance that spicy crunchy tuna roll you ordered for lunch doesn't actually contain any tuna at all.
That's because 74% of fish sold at sushi venues in the US is mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.
But new technology could help make the seafood business a bit more transparent. Google is teaming up with Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Times reports. The initiative will track and analyze fishing boat practices using satellite technology and, ideally, help ensure that fewer fake or mislabeled fish are swapped in along the way.
Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports.
Even if a restaurant serves some real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu.
Currently, the biggest culprits for fake sushi are snapper （92% misleadingly labeled） and tuna （71%）. White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish, " according to Inside Edition, because it can cause intestinal problems.
Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.
Why does the author mention Boston seafood distributor Red's Best?（ ）
That's because 74% of fish sold at sushi venues in the US is mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.
But new technology could help make the seafood business a bit more transparent. Google is teaming up with Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Times reports. The initiative will track and analyze fishing boat practices using satellite technology and, ideally, help ensure that fewer fake or mislabeled fish are swapped in along the way.
Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports.
Even if a restaurant serves some real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu.
Currently, the biggest culprits for fake sushi are snapper （92% misleadingly labeled） and tuna （71%）. White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish, " according to Inside Edition, because it can cause intestinal problems.
Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.
Why does the author mention Boston seafood distributor Red's Best?（ ）
A.To emphasize the importance of seafood providers' responsibilities
B.To show that the problem of fake or mislabeled fish has already been solved
C.To introduce a new technology of scanning
D.To illustrate that seafood providers also take actions to reduce fraud.
B.To show that the problem of fake or mislabeled fish has already been solved
C.To introduce a new technology of scanning
D.To illustrate that seafood providers also take actions to reduce fraud.
参考解析
解析：本题考查的是细节理解。
【关键词】mention; Boston seafood distributor; Red's Best
【主题句】第4自然段Seafood providers are also investing in technology to reduce fraud.Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports. 海鲜供应商也在投资技术以减少欺诈。根据纽约时报报道，例如，波士顿海鲜经销商Red's Best就通过销售带有标签的鱼来提高透明度，买家可以使用他们的智能手机进行扫描、访问提供有关各条鱼的详细信息的网页，包括鱼来自何处。
【解析】本题的问题是“为什么作者提到波士顿海鲜分销商瑞德最佳？”。 A选项“强调海鲜供应商责任的重要性”；B选项“表明假冒或错误标记的鱼的问题已经得到解决”；C选项“介绍一种新的扫描技术”；D选项“以说明海鲜供应商也采取行动减少欺诈”。根据主题句可知，作者提到波士顿海鲜分销商瑞德最佳是为了说明海鲜供应商也采取行动减少欺诈，故选D。
【关键词】mention; Boston seafood distributor; Red's Best
【主题句】第4自然段Seafood providers are also investing in technology to reduce fraud.Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports. 海鲜供应商也在投资技术以减少欺诈。根据纽约时报报道，例如，波士顿海鲜经销商Red's Best就通过销售带有标签的鱼来提高透明度，买家可以使用他们的智能手机进行扫描、访问提供有关各条鱼的详细信息的网页，包括鱼来自何处。
【解析】本题的问题是“为什么作者提到波士顿海鲜分销商瑞德最佳？”。 A选项“强调海鲜供应商责任的重要性”；B选项“表明假冒或错误标记的鱼的问题已经得到解决”；C选项“介绍一种新的扫描技术”；D选项“以说明海鲜供应商也采取行动减少欺诈”。根据主题句可知，作者提到波士顿海鲜分销商瑞德最佳是为了说明海鲜供应商也采取行动减少欺诈，故选D。
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资料：There's a good chance that spicy crunchy tuna roll you ordered for lunch doesn't actually contain any tuna at all.That's because 74% of fish sold at sushi venues in the US is mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.But new technology could help make the seafood business a bit more transparent. Google is teaming up with Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Times reports. The initiative will track and analyze fishing boat practices using satellite technology and, ideally, help ensure that fewer fake or mislabeled fish are swapped in along the way.Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports.Even if a restaurant serves some real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu.Currently, the biggest culprits for fake sushi are snapper （92% misleadingly labeled） and tuna （71%）. White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish, " according to Inside Edition, because it can cause intestinal problems.Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.According to the passage, we can infer that______.A.Sushi restaurants verified by Oceana provide no fake fish.B.it would be better not to eat sushi in America.C.the new technology can help deal with the fake sushi to some extentD.fake or mislabeled fish will no longer exist in the sushi market.
资料：There's a good chance that spicy crunchy tuna roll you ordered for lunch doesn't actually contain any tuna at all.That's because 74% of fish sold at sushi venues in the US is mislabeled and often completely different than what's on the menu, according to a 2013 survey from the ocean conservation group Oceana.But new technology could help make the seafood business a bit more transparent. Google is teaming up with Oceana and the aerial and satellite imaging nonprofit SkyTruth to launch Global Fishing Watch this fall, the New York Times reports. The initiative will track and analyze fishing boat practices using satellite technology and, ideally, help ensure that fewer fake or mislabeled fish are swapped in along the way.Seafood providers are also investing in technology to reduce fraud. Boston seafood distributor Red's Best, for example, has increased transparency by selling fish with labels that buyers can scan with their smartphones to access a web page that provides details about the individual fish, including where the fish came from, the New York Times reports.Even if a restaurant serves some real, correctly labeled fish, 95% of the 118 sushi restaurants surveyed by Oceana in cities including New York, Chicago, and Los Angeles had at least one faked sushi item on the menu.Currently, the biggest culprits for fake sushi are snapper （92% misleadingly labeled） and tuna （71%）. White tuna is often swapped for escolar, which is sometimes called the "Ex-Lax Fish, " according to Inside Edition, because it can cause intestinal problems.Roughly 75% of fish labeled snapper isn't even from the snapper family. Because of the predominance of fraud in the supply chain, New York sushi restaurant Sushi Nakazawa refuses to serve red snapper because the risk of fake fish is too high.What can we infer from this passage?（ ）A.Many sushi restaurants refuse to serve some fish because of the risk of fake fish.B.People have access to track the origins of fish sold in sushi shops.C.Most fish sold in sushi stores is mislabeled but new tech can help to fix the problem.D.Citizens in the US no longer trust the fish sold in sushi venues.
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