Restaurants Plan DNA-Certified Seafood Program 174
Restaurants across the globe will soon use DNA technology to reassure customers that they are getting what they pay for. In recent years getting "counterfeit" seafood has become a big problem. In 2007 several people became seriously ill from eating illegally imported pufferfish that had been mislabeled as monkfish. From the article: "David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, said he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology as a means of certifying the authenticity of delicacies. 'When they sell something that's really expensive, they want the consumer to believe that they're getting what they're paying for,' Schindel told The Associated Press."
FooGoo me! (Score:5, Funny)
I hate it when I pay top dollar for blue whale and they serve me inferior dolphin.
What (Score:2, Funny)
There's DNA in my fish? Disgusting! What is wrong with this country?!
Re:And so comes the market... (Score:4, Funny)
Re:Its Life.Jim, but not as we know it (Score:5, Funny)
I eat only free-range vegetables
Re:Its Life.Jim, but not as we know it (Score:5, Funny)
I've been saying the same thing for years.
"Of course everything here is organic. Do you see me serving you a bowl of sand?"
"Mmm, basalt. Crunchy."
Re:And so comes the market... (Score:4, Funny)
welcome to red lobster (Score:4, Funny)
may I take you order? do you want the DNA Certified food or the mystery food?
Re:illegally imported pufferfish that had been mis (Score:4, Funny)
It also happens to be green
I don't care what Dr Seuss says, ham should not be green.
Re:hmm (Score:4, Funny)
Personally I think we should encourage counterfeit seafood
Counterfeit seafood?
Could I interest you in delicious green patties, that are algae based, and definitely not made from anything else?
Re:Its Life.Jim, but not as we know it (Score:4, Funny)
I present to you 'organic' salt. [amazon.com]. Good for seasoning french fires, and making chemists' heads explode.