The newspaper had DNA tests done on sushi described as red snapper or “Japanese red snapper” bought from 14 restaurants in the city and suburbs. Not a single one was really red snapper. In most cases, the red-tinged flesh draped across the small mound of rice was tilapia — a cheap substitute. Nine of the 14 samples were tilapia. Four were red sea bream — nearly as pricey but still not red snapper.
And might have just been tilapia: