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Something to think about the next time you order sushi
From here
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Up to a quarter of fish in stores and restaurants in New York City was mislabelled as a more expensive variety, according to samples collected by two US teenagers and tested with genetic "barcoding" methods.
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In all cases, the fish was labelled as a more costly type, apparently ruling out simple chance. It was the first known student use of DNA barcoding technology in a public market.
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So you might as well order the cheaper variety to begin with, because there's a %25 chance that that is what you are getting anyway.
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