Their mission was simple: Order dishes containing each of nine targeted fish that are common on menus and often mislabeled; confirm with the restaurant that the fish was what the menu said it was; collect a piece of sushi about the size of a kernel of corn; drop it in a labeled jar of ethanol and take it back to the lab for DNA analysis.
Knowing rates of mislabeled fish is important, the authors say, because it threatens consumer health. It also threatens a marine ecosystem and the billion dollar fishing industry that depends on it. But studies in the past have been inconsistent in terms of seafood mislabeling rates.
“We wanted to see why there is that huge level of variation,” said Demian Willette, a biologist who helped lead the study….