Growing in popularity, unagi kabayaki—grilled freshwater eel in soy sauce—can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But new research tracing the DNA of eel filets used for this dish has found that fraudulent food labeling is rife, with a third of the products violating EU regulations on the provision of food information. With certain species of eels now endangered, the researchers say that accurate labeling on these products is vital if the global eel trade is to be sustainable.