(article, Culinate staff)
With the help of a Canadian genetics lab, the New York Times reported last week, two New York teens have busted local sushi joints and seafood markets for selling mislabeled fish. How'd they do it? They bought fish, preserved samples of each, and sent the samples to a lab in Ontario named, amusingly, Fish-BOL. Fancy tuna? Nah, cheap tilapia. So maybe all fish in the future will be DNA bar-coded? Wait and see.