Do a test at home. Look at fish. Wild salmon stays red after cooking. The red coloring in farm-raised salmon fades during cooking because the fish are fed red pellets to get their color.
Buy whole fish rather than fillets because they are much more easily identifiable, or choose a whole fish at the store and have it fileted as you watch.
Avoid the most processed fish. When fish is cut into unidentifiable little pieces and buried in breading or sauce, it's even easier for producers to get away with fish fraud.
The Associated Press contributed to this report.