Due to deceptive labeling practices, diners can’t be sure the fish they eat at restaurants are what they’re identified as on menus. Mistakes and trickery at various levels of the supply chain lead to cheap fish often being mislabeled as more expensive varieties. Now restaurants around the world are trying to rebuild confidence by using DNA tests to certify their fish labeling.
The AP reports eateries will use a Food and Drug Administration-approved DNA barcode technique that will let restaurant owners check their product’s identities.
An organization called the Consortium for the Barcode of Life is speaking with restaurant groups and seafood wholesalers to put the technology — which is said to work something like a retail barcode scanner — in use on a massive scale. Someday soon your salmon and tilapia won’t be getting into your mouth before submitting their biological credentials.