What are you eating?

I once went into a few local restaurants to surreptitiously test the tuna they served. Some tuna was tuna, some was grouper, some was Nile perch, but all of it looked the same when cooked. In many cases this is not a case of restaurants misleading customers, or even being mislead themselves, but simply a problem with the length of the supply chain. The more intermediates that a piece of fish has to go through to get from the boat to your table, the more chances there are for it to be misidentified.

Southern Fried Scientist (commenting on a TED talk by Stephen Palumbi) on a challenge to supply-side conservation.

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