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A Fish Restaurant Insider Shared This With Me: 10 Fish You Might Want to Think Twice About Ordering

A friend of mine works in a fish restaurant. Not just casually—he’s been in the industry long enough to know what comes in fresh, what gets sent back, what’s overpriced for no reason, and what diners often order without realizing what they’re actually getting.

One day, while we were talking about seafood over a casual meal, he said something that stuck with me:

“You’d be surprised how many people order fish that chefs themselves avoid.”

That led to a conversation that completely changed how I look at seafood menus. He didn’t present it as a strict rulebook, but more like insider guidance—things restaurant workers notice, patterns in sourcing, sustainability concerns, quality inconsistencies, and pricing tricks that most customers never see.

By the end of the conversation, he listed 10 types of fish he personally would avoid ordering in restaurants—not because they are always bad, but because they often come with hidden downsides.

And yes, I was surprised too. Some of my favorite fish were on the list.

Here’s the breakdown of what he explained, and why these choices might not always be what they seem on the menu.

1. Imported Tilapia

Tilapia is one of the most commonly served fish in restaurants worldwide because it’s cheap, mild, and easy to cook. But according to my friend, that’s exactly where the problem begins.

A large portion of tilapia served in restaurants is farmed in overseas facilities where production standards can vary significantly. The fish is often raised in dense conditions, which can affect texture and flavor.

He explained that while tilapia isn’t inherently “bad,” it is often chosen for cost efficiency rather than quality. In many cases, restaurants season and fry it heavily to mask its neutral taste.

“It’s the fish people order when they don’t like fish,” he said. “But it’s also the one most likely to be mass-produced.”

2. Imported Catfish

Catfish is another popular menu item, especially in fried dishes. But not all catfish is created equal.

My friend pointed out that much of the catfish served in restaurants is imported farm-raised fish. Depending on the source, quality control can vary widely.

One issue is that catfish can absorb flavors from its environment more than many other fish. If farming conditions are poor, the taste can reflect that.

He also noted that restaurants often rely on heavy battering and seasoning to standardize the flavor, which can hide inconsistencies.

3. Escolar (Sometimes Sold as “White Tuna”)

This was one of the most surprising entries.

Escolar is sometimes marketed under names like “white tuna” or “butterfish,” which can confuse diners. It has a rich, oily texture that some people enjoy, but it also has a controversial reputation.

My friend explained that escolar contains wax esters that some people cannot digest well, leading to unpleasant digestive effects in certain cases.

“It’s not dangerous for everyone,” he said, “but it’s one of those fish restaurants don’t always explain clearly.”

Because of this, it’s often considered a fish to be cautious about rather than completely avoid.

4. Farmed Atlantic Salmon (Depending on Source)

Salmon is one of the most popular fish in restaurants—and also one of the most misunderstood.

Not all salmon is the same. Wild salmon and farmed salmon differ significantly in diet, environment, and texture.

My friend emphasized that farmed Atlantic salmon is often much fattier and more uniform in taste, which is why restaurants love it—it’s predictable.

However, that consistency sometimes comes at the cost of flavor complexity.

He added, “It’s not bad fish. It’s just not the experience people think they’re paying for.”

5. Swai (Basa or Pangasius)

Swai is a common substitute for more expensive white fish like cod or haddock.

It is often imported in large quantities and is known for being extremely affordable.

My friend described it as “the fish that replaces other fish on menus without people realizing it.”

It has a soft texture and mild flavor, but it can be overly watery compared to firmer white fish.

Restaurants often bread or fry it to improve texture and appeal.

6. Orange Roughy

Orange roughy is a fish that became popular in restaurants because of its firm texture and mild taste.

However, there are two major concerns: sustainability and age.

Orange roughy grows very slowly and can live for decades, which makes it vulnerable to overfishing. My friend noted that many chefs avoid it for this reason alone.

Additionally, its popularity has declined in many high-end kitchens due to ethical sourcing concerns.

“It used to be everywhere on menus,” he said, “now you see it less in serious restaurants.”

7. Imported Shrimp (Farmed)

Although shrimp is technically not a fish, it is often included in seafood discussions—and for good reason.

My friend explained that imported farmed shrimp can vary widely in quality depending on the country of origin.

Some farms maintain strict standards, while others may use intensive farming methods.

He also mentioned that shrimp absorbs flavors easily, which is why it is often used in heavily seasoned dishes.

“Shrimp is rarely the problem,” he said. “It’s where it comes from that matters.”

8. King Mackerel

King mackerel is known for its strong flavor and oily texture, which some diners enjoy.

However, my friend warned that it is a fish people should be cautious with due to potential mercury levels, especially in larger specimens.

Because of this, it is often recommended in moderation rather than as a regular menu choice.

He noted that many restaurants avoid highlighting this issue directly on menus.

9. Imported Swordfish (Depending on Source)

Swordfish is a bold, meaty fish often served grilled or as steaks.

My friend explained that sourcing matters significantly here. Some swordfish is responsibly caught, while other sources may raise sustainability concerns.

Additionally, larger predatory fish like swordfish can accumulate higher levels of mercury over time.

“It’s one of those dishes people order thinking it’s always premium,” he said, “but quality really depends on where it comes from.”

10. Mystery “Catch of the Day”

Perhaps the most interesting item on the list is not a specific fish at all.

“Catch of the Day” sounds fresh and exciting, but my friend cautioned that it can sometimes be used loosely depending on the restaurant.

In many places, it is genuinely fresh and locally sourced. In others, it may simply be whatever needs to be sold that day or what is most cost-effective.

That doesn’t mean it’s bad—but it does mean diners should feel comfortable asking questions.

“Good restaurants will tell you exactly what it is,” he said. “If they’re vague, that’s when you pause.”

Why This List Matters More Than It Seems

After hearing all of this, I realized something important: most diners don’t actually know where their fish comes from, how it’s sourced, or why certain menu items are priced the way they are.

Restaurants operate under tight margins, and seafood supply chains are complex. That means decisions about what ends up on your plate are often based on availability, cost, and consistency—not just flavor.

My friend wasn’t telling me to avoid seafood altogether. Instead, he was encouraging awareness.

Knowing what questions to ask, understanding labels, and being open to alternatives can make a big difference.

What Chefs Often Recommend Instead

When I asked him what he personally prefers ordering, his answer was surprisingly simple:

Locally sourced fish when available

Fresh seasonal options rather than fixed menu staples

Simple preparations that highlight natural flavor

Transparent sourcing restaurants

He emphasized that freshness matters more than species in many cases.

A well-prepared lesser-known fish can easily outperform a heavily marketed “premium” one.

Final Thoughts

Talking to someone who works behind the scenes in a fish restaurant changes how you see a menu. What looks like a simple list of delicious options is actually a complex mix of sourcing decisions, pricing strategies, and supply chain realities.

Some of the fish on this list may still be perfectly fine choices depending on where and how they are served. Others may simply not live up to the expectations diners have when they order them.

The most important takeaway isn’t fear—it’s awareness.

Because once you understand what’s behind the menu, you stop ordering blindly and start ordering smarter.

And that, according to my friend, is exactly what restaurants hope you never learn—but what every good diner eventually should.