Food mislabelling is a growing world-wide problem that is increasingly addressed
12 through the authentication of ingredients via techniques like mass spectrometry or DNA13 sequencing. However, traditional DNA sequencing methods are slow, expensive, and require well-equipped laboratories. We here test whether these problems can be overcome through the use of Nanopore sequencing. We sequenced 92 single and 13
mixed-species samples bought in supermarkets and restaurants in Singapore which has a large and diverse seafood trade.

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