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Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says.
Restaurants plan DNA-certified premium seafood
Seeded on Tue Nov 29, 2011 5:35 PM EST
Article Source: Telegraph- Enjoy this article? Help vote it up the 'Vine.
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Mislabelling is widespread in the seafood industry and usually involves cheaper types of fish being sold as more expensive varieties. A pair of New York high school students using DNA bar coding of food stocked in their own kitchens found in a 2009 study that caviar labelled as sturgeon was actually Mississippi paddlefish.
Sounds great. Besides protecting the consumer I hope it'll also protect so fish species!
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