you're right to keep your nose peeled for something fishy, since stand-in seafood is now nearly as commonplace as Nigerian spam. Two years ago, for example, Hum-boldt State University researchers checked out 94 fish samples at stores and restaurants and found that 29 were mislabeled. Much of the fraud involves tasty but rare species like red snapper, which is frequently replaced with rockfish. Rockfish! Once delicious lemon and butter are piled on, even professional foodies are hard-pressed to distinguish the two. It's diabolical.¶You can fer-ret out such deception, but it takes alot of effort. "There are more than 30,000 species of fish, and minimal regulation of fish product labels, so it's often impossible to be certain of the exact identity without genetic testing," says Andrew Kinziger, a professor at Humboldt State University's Department of Fisheries Biology. That means.you'll have to send a scrap of your meal to a lab like High-Throughput Sequencing Solutions at the University of Washington..
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