Some studies have found a one in three chance that the fish on our restaurant plates or in the seafood case at the supermarket is mislabeled. A cheaper fish like tilapia may be sold as red snapper, for example.

Because of the possibility for mislabeling, many reputable restaurants and seafood processors take extra steps to ensure the fish they're selling to customers is the real thing. (The company that operates Red Lobster restaurants uses a DNA test to make sure fish and seafood is what the supplier says it is.)

Fishermen and seafood retailers in the Gulf have started using the latest tracking technology to find out exactly where the latest catch comes from: Gulf Seafood Trace, a software package used on the docks of commercial fisheries that provides electronic traceability for seafood.

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