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 some sushi restaurants don't serve snapper? （ ）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.
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 some sushi restaurants don't serve snapper? （ ）
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 some sushi restaurants don't serve snapper? （ ）
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.
B.Because not every restaurant can afford snapper.
C.Because consumers don't like snapper sushi.
D.Because snapper is rare.
参考解析
解析：本题考查的是细节理解。
【关键词】why; some sushi restaurants; don't serve snapper
【主题句】第7自然段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. 由于在供应链中欺诈占主导地位，纽约寿司餐厅寿司中泽寿司店拒绝提供红鲷鱼，因为假鱼的风险太高。
【解析】本题的问题是“为什么一些寿司店不供应鲷鱼？”。 A选项“因为假鱼的风险太高了。”；B选项“因为不是每家餐馆都能买得起鲷鱼。”；C选项“因为消费者不喜欢鲷鱼寿司。”；D选项“因为鲷鱼很少见。”。根据主题句可知，一些寿司店不供应鲷鱼是因为假鱼的风险太高，故选A。
【关键词】why; some sushi restaurants; don't serve snapper
【主题句】第7自然段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. 由于在供应链中欺诈占主导地位，纽约寿司餐厅寿司中泽寿司店拒绝提供红鲷鱼，因为假鱼的风险太高。
【解析】本题的问题是“为什么一些寿司店不供应鲷鱼？”。 A选项“因为假鱼的风险太高了。”；B选项“因为不是每家餐馆都能买得起鲷鱼。”；C选项“因为消费者不喜欢鲷鱼寿司。”；D选项“因为鲷鱼很少见。”。根据主题句可知，一些寿司店不供应鲷鱼是因为假鱼的风险太高，故选A。
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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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