Skip navigation
Is that really red snapper on your plate?


Narrator:        This is Science Today. A survey of restaurants in New York found that nearly a quarter of the fish listed on menus were mislabeled.  So, scientists are working on a genetic sequence technique called fish barcoding that can positively identify fish species.

Burton:           To make sure that labeling is in fact indicative of what the species composition is in a market.

Narrator:        Marine biologist Ron Burton of the University of California, San Diego's Scripps Institution of Oceanography says it's important for the public to make sure they're getting what they think they're getting. 

Burton:           And the reason for this is, in some cases species in a market like red snapper, we can be seeing red snapper at many fish markets and that would lead somebody to believe that the fish is very common, when in fact what's being sold is a diversity of species - some of which are common, some of which aren't. And so it can lead to a false impression about the abundance of species to the public.

Narrator:        For Science Today, I'm Larissa Branin.