Dietetic and nutritional value of fish and shellfish products have made them very attractive food products for consumers. This results in both the increase of seafood consumption per capita and more diverse offers of finfish/shellfish species on the market. Nevertheless, while pursuing profits some of the producers/importers may replace valuable, more costly raw materials with cheaper substitutes. In order to efficiently monitor what is in the product and not to allow such practices to take place it is necessary to apply reliable, fast methods as to verify their contents. Until recently the methods used to test the products’ components were based mostly on electrophoretic, chromatographic or the immunological tests. At presents to detect food adulteration the PCR technique and its variety based on species polymorphy (multiplex PCR, PCR-RFLP, PCR-RAPD, PCR-AFLP, PCR-FIN or PCR-SSCP) are used. The latest achievements in identification and differentiation between the species are real-time PCR and microarray DNA. Discussions on how to improve the methods of identification/differentiation and on the possible application of such methods in routine quality control of seafood by the appropriate authorities are in progress.
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