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, rather than inferior substitutes, an expert in genetic identification says.
David Schindel, a Smithsonian Institute palaeontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, is in Australia this week for the organization's international conference.
He 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.
