Aram Boghosian for The Boston Globe

A pilot program called Trace and Trust is one of several that track fish from the boat to the customer's plate to address concerns over mislabeling of seafood.

Aram Boghosian for The Boston Globe

Captain Steve Arnold displayed a card he uses to tag the fish his boat catches. Using the cards and QR codes, consumers are later able to trace their fish from his boat to them.

Aram Boghosian for The Boston Globe

So far, seven fishermen in New England have used Trace and Trust, and more than 100 restaurants have received seafood through it.

Aram Boghosian for The Boston Globe

Filo Falcon helps unload scup aboard Arnold's boat, the Elizabeth Helen, at Deep Sea Fish in Narragansett, R.I.

Aram Boghosian for The Boston Globe

The bulk of Arnold's catch still goes to traditional auction houses, but as more chefs learn about Trace and Trust, they are starting to call him.

Aram Boghosian for The Boston Globe

Arnold uses his Android smartphone to take pictures of fish he has caught and e-mails them to chefs in Boston and Providence. Orders roll in even before his boat gets back to shore.

Barry Chin/Globe Staff

Sam Brown (left) of Wild Rhody, which delivers fresh fish, makes a delivery to 606 Congress executive chef Rich Garcia in South Boston.

Barry Chin/Globe Staff

Garcia buys fish from the Trace and Trust program. He said the offerings are fairly priced because he is buying directly from fishermen.

Barry Chin/Globe Staff

Each fish comes with a tag that includes the name of the fishing boat, in this case, the Elizabeth Helen.

Barry Chin/Globe Staff

Diners who order fish at 606 Congress are given cards with an ID number and a QR code, which allows them to see where their dinner was caught -- and confirm the species of fish.

Barry Chin/Globe Staff

Executive chef Rich Garcia of 606 Congress fillets a fresh wild-caught summer flounder purchased through the Trace and Trust program.

Barry Chin/Globe Staff

After the fish are filleted, Garcia vacuum-seals the fillets and places them on ice in a refrigerator, ready to be cooked and served to diners.