Here’s NPR with the report:
Restaurants all over the country are substituting cheaper fish, like catfish, for more expensive species like grouper and red snapper. But the sneaky chefs are no match for Mahmood Shivji, a conservation biologist at the Guy Harvey Research Institute in Fort Lauderdale, Fla. He’s used DNA tests to identify the fish in 150 samples from across the country and discovered bait-and-switch menus are common. Only one of 15 samples of fish billed as red snapper at Kansas City restaurants was legit, he tells NPR’s Robert Siegel on Friday’s All Things Considered. – from NPR