Cline's students obtained match head-sized salmon flakes from 105 restaurants, fish markets, and grocery stores around Pierce County. Testing showed that 7 percent of salmon sold in stores--and a whopping 38 percent of salmon sold in restaurants--was mislabeled.

Since there's "not a ton" of funding for uncovering deceit among restaurants, Cline says much of the research designed to ferret out false fish in restaurants nationwide has been conducted by students. Other educators have contacted Cline to ask how to replicate her project with their classes.

The relative simplicity and affordability of modern DNA testing has made fish-tracking a feasible project for young scientists who once spent their lab sessions mounting hair on microscope slides and dissecting fetal pigs. And as technology continues to advance, civilians may soon be able to scientifically hold restaurateurs accountable for what they serve.

Read the complete blog from Seattle Weekly.