There has been quite a bit of news in recent years about the mislabeling of fish sold in markets and restaurants. One study a few years ago concluded that 1/3 of fish sold is not what it is labeled to be. Much of the practice is economic fraud: substituting cheaper, easier-to-find fish for rarer, more valuable types. For example, the study found that fish sold as red snapper was almost always not what it claimed to be. But cheating paying customers is not the only problem associated with the misidentification of fish.
