I've often wondered about this when I go out to a restaurant.
A lot of fish look and, frankly, taste the same once they've been filleted, seasoned and cooked.
So, how do I know the flounder I'm paying top dollar for is really flounder ($23/lb.) and not, oh I don't know, swai ($4/lb.)?
Apparently, I'm not the only one to have these sinister thoughts. A Boston Globe investigation gathered fish from 134 restaurants, supermarkets and fish-mongers and gave them to an independent testing lab.
The results? DNA testing showed that 87 of the 183 fish tested were "mislabeled". That's a staggering 48%.
Keep that in mind next time you're eying up some pricey cod!