DNA barcoding for the identification of smoked fish products

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DNA Barcodes for Marine Biodiversity: Moving Fast Forward? (2010, background): “The extent of this phenomenon on the global market of fresh, smoked or dried fish products varies across continents [20,49-51] and the possible explanations include genuine mislabeling due to morphological similarities between closely related species or fraudulent”
The campaign to DNA barcode all fishes, FISH-BOL. (2009, background): “Smith et al. (2008) obtained species-level identifications for smoked fillets of the genera Anguilla, Polyprion, Seriolella, Thunnus and Trachurus.”
The diet of deepwater sharks and the benefits of using DNA identification of prey (2010, methodology): “DNA techniques are widely used in identification studies including fish products (Bartlett and Davidson, 1992; Smith et al., 2008), and allow the identification of poorly preserved and small tissue samples, but are a relatively new approach for fish prey identification (Rosel and Kocher, 2002, Smith”
DNA barcoding detects market substitution in North American seafood (2008, background): “However, previous studies have had success with smoked fish (Smith et al., 2008).”