Abstract
Genetic identification of food ingredients is an important method that enables the traceability and confirmation of authenticity of fish products. With regard to common cases where valuable fish species are replaced by lowvalue equivalents it is necessary to provide reliable methods which will precisely identify fish species that are valuable for economy. Such methods help to eliminate counterfeit products from the market but also provide tools that might be used by governmental units which control food safety, including custom services. Population identification by molecular methods also provides inforACTA ICHTHYOLOGICA ET PISCATORIA (2014) 44 (2): 145–152 DOI: 10.3750/AIP2014.44.2.08
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