Broiled, blackened, fried - DNA-tested?

A New York DNA lab that mainly analyzes research mice is now testing restaurant fish for newspaper and television stations all over the country. About 60 percent of the samples turn out to be fakes.

A Canadian university is building a genetic database of every animal species on earth. Eventually, restaurant diners might insert a sliver of today's "fresh catch" into a handheld device that can tell if it's grouper or $2-a-pound catfish.

These days, the seafood business has moved well beyond fried vs. broiled. Fortunes can rise or fall on proper identification of what people are eating.

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Source: St.Petersburg Times

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