DNA Testing Snags Fish Imposters

Simple DNA test reveals fish sellers' bait-and-switch

(NEWSER) - Two New York City high school students used DNA testing to uncover a bait-and-switch scam in local restaurants and fish markets, the New York Times reports. Fish being sold as prized white tuna turned out to be the much more common—and cheaper—Mozambique tilapia, while red snapper proved to be anything from cod to endangered Acadian redfish. More»

Mutant creatures showing up after BP spill, says Al Jazeera English

(NEWSER) - Shrimp missing their eyeballs (and even eye sockets), fish covered in lesions, deformed crabs, and other mutated sea creatures are showing up in unsettling numbers in the Gulf of Mexico two years after the giant BP oil spill, according to an investigation by Al Jazeera English . "The fishermen have never seen anything like this," says one scientist at Louisiana State University. "And in my 20 years working on red snapper, looking at somewhere between 20 and 30,000 fish, I've never seen anything like this, either." More»

Seafood eaters often get cheap substitutes, but DNA tests may help

(NEWSER) - The fish that shows up on American plates is often a different fish than advertised, and US seafood lovers are getting routinely ripped off as a result, the nonprofit Oceana group says in a new report. Yellowtail commonly subs for mahi-mahi, for instance, and tilapia for red snapper, notes Consumer Affairs . The New York Times goes further, calling tilapia the "Meryl Streep of seafood" because it so often plays the role of more expensive fish. More»

(NEWSER) - You might suspect a sushi restaurant that doesn’t specify what sort of tuna you’re eating of trying to pawn off an inferior species. Not so. Researchers using novel DNA barcoding technology found that though nearly a third of tuna sold in 31 US restaurants was the prized—and endangered—bluefin. But just 8 of the 22 bluefin samples were accurately labeled. More»

Owner lays down the law with these rules for staff

(NEWSER) - The seafood restaurant Bruce Buschel is building will have excellent service—or else. Some staff members, he acknowledges, "will no doubt protest some or most of what follows," but he's the boss, and he presents 50 rules in his New York Times blog. A tasting menu:

• "Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait."
• Make sure the table is level and the wine glasses clean before anyone sits down or orders a drink.