By TIM HULL 

     LOS ANGELES (CN) - American cooking custom that relies on packaged food has created a thriving black market for substituted seafood where consumers cannot tell a fillet of flounder from a slice of grouper or a cut of catfish. The federal prosecutor who prosecuted members of a smuggling ring that imported 10 million pounds of Read More …

By JOHN SCHWARTZ

Many New York sushi restaurants and seafood markets are playing a game of bait and switch, say two high school students turned high-tech sleuths.
In a tale of teenagers, sushi and science, Kate Stoeckle and Louisa Strauss, who graduated this year from the Trinity School in Manhattan, took on a freelance science project in which Read More …