Not long ago, a pair of high school students in Manhattan conducted a science project to check the authenticity of fish sold at New York seafood and sushi restaurants. Of the 60 samples they evaluated, one-fourth that were identified were mislabeled. A high-priced piece of sushi being sold as white tuna, for example, was instead Mozambique tilapia, a much less expensive fish. Seven of nine red snapper samples turned out to be something else. More >