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Restaurants plan DNA-certified premium seafood |
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An expert says restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered.
In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding to prevent the mislabeling of seafood. Other regulators around the world are also considering adopting DNA barcoding. Read the complete story from The Boston Globe.
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MELISSA WOOD, NATIONAL FISHERMEN: Meting out the meager
May 22, 2012 - Listening to the New England Council's Groundfish Advisory Panel talk about how that industry is going to pay for monitoring costs is kind of like trying to figure out how to pay your bills when you've just lost your job. Though monitoring is important keeping costs down is critical. As Panel Member Gary Libby pointed out, "If we had 100 percent monitoring we probably wouldn't have an industry."
