Seafood is a beloved delicacy for many, but not all dishes served at restaurants live up to the standards you may expect. While the global demand for seafood continues to rise, so does the complexity of sourcing fresh, safe, and sustainable seafood.
Some fish and seafood dishes, although enticing, are better avoided due to sustainability concerns, health risks, or simply being misrepresented.
Here’s a comprehensive guide on the 8 types of seafood you should think twice about ordering when dining out.
Tilapia
While tilapia is a budget-friendly fish often served in restaurants, it comes with its own set of issues. Many tilapia farms, particularly those in China, are known for poor farming practices, including overcrowding and the use of harmful antibiotics.
Tilapia is low in healthy omega-3 fatty acids and has an unhealthy ratio of omega-6 to omega-3, which can contribute to inflammation. For a healthier and more sustainable alternative, consider U.S. farm-raised catfish or striped bass.
Mercury-Rich Fish
Certain large predatory fish accumulate high levels of mercury due to biomagnification, which means that over time, they absorb more mercury from smaller fish in their diet. Swordfish, shark, marlin, and king mackerel are all on the FDA’s list of fish to avoid due to their dangerous mercury content.
Mercury poisoning can cause serious health issues, including nerve damage. It’s best to avoid these fish altogether and opt for sustainable, lower-mercury alternatives like mahi-mahi or yellowtail kingfish.
Raw Oysters
Raw oysters are a delicacy for many, but they come with significant health risks. Oysters filter feed by taking in water from their surroundings, which can include harmful bacteria such as Vibrio vulnificus.
This bacterium can cause severe infections and, in some cases, be deadly, especially for people with weakened immune systems. While delicious, raw oysters pose a real health risk, and the safest choice is to eat them fully cooked to avoid potential contamination.
Imported Catfish
Catfish is a popular dish in many restaurants, but be cautious, as the “catfish” on your plate might not actually be the species you think. A significant amount of what is labeled as “catfish” in the U.S. is Pangasius, a fish farmed in Southeast Asia under less-than-ideal conditions.
These fish, also known as swai or basa, are often raised in polluted waters and treated with harmful chemicals. For a sustainable choice, look for U.S. farm-raised catfish, which is much safer and more eco-friendly.
Bluefin and Bigeye Tuna
Bluefin and Bigeye tuna are highly prized for sushi and sashimi, but these fish are far from sustainable. Bluefin tuna populations are critically endangered due to overfishing, and Bigeye tuna is also at risk.
Both species are often caught using destructive fishing methods that harm the broader marine ecosystem, including sea turtles and sharks. For a more sustainable tuna option, choose albacore or skipjack tuna, which are caught using more responsible fishing practices.
Unagi
Eel, especially unagi used in sushi, is a delicacy that comes with a hidden cost. Wild eel populations are dwindling, and farming is not a sustainable solution. Since eels cannot be bred in captivity, farms rely on capturing wild baby eels, further depleting their populations.
If you’re craving eel, look for sustainable alternatives, such as herring, which chefs are now using in place of eel for kabayaki-style dishes.
Orange Roughy
Orange roughy, also known as slimehead, is often found on menus, but it is a fish with a serious ecological problem. Orange roughy can live for up to 150 years, which means they reproduce slowly and are highly vulnerable to overfishing.
This species has some of the highest mercury levels in fish, and many populations have collapsed due to unsustainable fishing practices. It’s best to avoid orange roughy entirely, as it poses both an ecological and health risk.
Monday Fish Specials
It’s tempting to order the “Monday Special,” whether it’s a pan-seared fish or a unique seafood dish. However, there’s a reason why chefs often advise against ordering seafood on Mondays.
Wholesale fish markets are typically closed over the weekend, meaning the fresh catch might have been sitting since Friday. As a result, your Monday seafood might be leftovers, not the fresh catch you were expecting. To ensure you’re getting the best quality, consider ordering seafood from Thursday to Sunday when restaurants have the freshest stock
Conclusion
While seafood can be a healthy and flavorful addition to any meal, it’s essential to make informed choices when dining out. From avoiding fish with high mercury levels to steering clear of unsustainable and misrepresented species, being mindful of what you order ensures that your meal is both delicious and responsible.
By asking the right questions and knowing what to avoid, you can enjoy seafood with peace of mind, knowing you’re supporting both your health and the environment.
