More than 30 percent of fish at multiple markets and restaurants in 12 areas throughout the United States were mislabeled in over 1200 samplings. The worst: 97 percent of tuna sushi wasn’t actually made from tuna. Meat labeled red snapper was, by DNA testing, actually from 27 different fish species, including some tilefish with high mercury content. Salmon and ocean trout were least likely to be mislabeled. The solution: Know the skin and meat texture of fish you select. Then verify and be outspoken about getting the fish you order — your health will be better for it.