Just last month the U.S. Food and Drug Administration approved the practice of DNA barcoding to more accurately identify seafood species. The simple technique functions similar to a grocery barcode scan and solves the dilemma of deciphering just which fish fillet you’re facing on your dinner plate.
The Associated Press reported this weekend that the technique is readying to go mainstream, as restaurants around the globe begin adapting the barcoding as a way to prevent seafood from being mislabled, which often leads to lesser-priced fish being sold for higher amounts. In addition to the cost factor, the technique also prevents any possible health-related issues resulting from the inaccurate labeling of fish and shellfish.
What’s your take on DNA-certified seafood?