The Catfish Institute asks what's for dinner

Nationally, consumers face a one-in-three chance of not receiving the fish species they order in a supermarket or restaurant, the ABC World News with Diane Sawyer reported on July 24. Aside from being defrauded, customers are also unwittingly exposed to "a danger to their health because the fish substitutes are often contaminated with pollutants," an expert with NOVA Southeastern University explained.

In specific market regions, the amount of fish "baiting and switching" is even higher.  In Los Angeles, consumers face a 55 percent risk of being defrauded and potentially exposed to pollutants when ordering seafood, and in Boston, a 48 percent risk.

Cheaper fish, often farmed in substandard conditions in Asia, such as tilapia and the catfish-like species pangasius, are often substituted for more expensive fish. The Food and Drug Administration only inspects two percent of imported seafood. Only two-tenths of one-percent is lab tested for pollutants, and even less, .001 percent, is checked for mislabeling.