From the moment we wake up to the moment we go to bed, we are inundated with information. From smartphones to smart TVs, we have an endless flow of content available to us. So how do we decipher the true, credible news from the rumors and unsubstantiated information out there?

There have been several reports on the growing presence of fake news. Even seafood has fallen victim to this unfortunate trend. In fact, Intrafish, a seafood trade publication, recently reported on the impacts that fake news has had on the seafood industry.

The hands that type the fake newsThe reporters decided to take a closer look at where the negative, unsubstantiated seafood stories were coming from. It turns out many originated on social media. And after further investigation, they noticed a common theme—the articles were using exaggerated headlines and images to capture clicks to their site.

Clickbaiting, as it is commonly called, is aimed at generating page views and online advertising revenue. Publishers use sensational headlines and eye-catching photos to get readers to click on them—with each click, the publisher can bill the advertiser for that page view. Clickbait often uses misrepresented, unsupported content and unverifiable assertions to attract readers and cause the story to go viral.

If you’re on social media, you’ve no doubt come across a clickbait article claiming tilapia is bad for you. Did you proceed to click on the article? Was there any data to support the claims they were making? Did you believe what you read?

With so much information out there, it can be difficult to know what to believe, and in this case, what to eat. Therefore, it’s important to recognize where the information is being sourced and if it has credible content to support its claims. For example, reliable publications like The Washington Post and The Bend Bulletin published articles that took an unbiased look at tilapia. Remember, not all fish are raised the same way or adhere to the same standards. It’s up to you to decide the truth from the tale.


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