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# 10 Fish You Should Think Twice About Ordering at a Restaurant

If you love ordering seafood when you go out to eat, you probably have a few favorites you automatically look for on the menu.

Maybe you always choose salmon. Perhaps you prefer tuna, snapper, sea bass or a crispy fried fish. For many people, seafood feels like a healthier and lighter alternative to heavier restaurant meals.

But according to a friend who works at a fish restaurant, there are certain fish dishes that deserve a second thought before you order them.

That doesn't necessarily mean these fish are always unsafe, unhealthy or bad tasting. The bigger issue is that some species can come with concerns involving sustainability, mercury levels, sourcing, freshness, mislabeling or preparation.

And here's the surprising part: **some of the fish people order most often can also be among the ones worth researching before putting them on your plate.**

So before your next seafood dinner, here are 10 types of fish you may want to think twice about ordering—and what you should know instead.

## 1. Swordfish

Swordfish is a restaurant favorite for good reason.

It has a firm, meaty texture and a rich flavor that makes it feel almost like a steak. Grilled swordfish is particularly popular, especially when served with lemon, herbs or a simple sauce.

But swordfish is also one of the fish that deserves caution because it can contain relatively high levels of mercury.

Mercury accumulates in fish over time, particularly in large predatory species that live for many years and eat other fish. Swordfish fits that description.

For most healthy adults, eating fish as part of a balanced diet can still be beneficial. However, people who are pregnant, breastfeeding or serving fish to young children are generally advised to pay particular attention to which species they choose.

If swordfish is your favorite, you don't necessarily have to eliminate it forever. Instead, consider how frequently you eat it and choose lower-mercury seafood more often.

Smaller fish can often be a better choice when you're trying to reduce mercury exposure.

## 2. Shark

Ordering shark at a restaurant can sound adventurous, but there are several reasons to reconsider it.

Like swordfish, many shark species are large predators and can accumulate mercury. Some species can therefore contain levels that make frequent consumption a poor choice.

There is also an environmental concern.

Shark populations have faced significant pressure in many parts of the world because of fishing and the demand for shark products. Depending on the species and where it was caught, sustainability can be a serious question.

Another problem is that restaurant menus don't always make the species completely obvious.

A generic label such as "shark" doesn't tell you exactly which species you're eating, where it came from or how it was caught.

If you're trying to make environmentally responsible seafood choices, asking your server about the exact species and source can be worthwhile.

## 3. King Mackerel

Mackerel isn't automatically a bad choice.

In fact, many types of mackerel are nutritious and provide beneficial omega-3 fatty acids.

The problem is that **not all mackerel are the same**.

King mackerel, in particular, is a species that can contain relatively high mercury levels. That's important because consumers sometimes see the word "mackerel" and assume every type is equally healthy.

They're not.

Different species vary significantly in size, lifespan and mercury accumulation.

If you're ordering mackerel, ask what species the restaurant is serving. Atlantic mackerel and other smaller varieties can have very different mercury profiles from king mackerel.

This is a good example of why knowing the specific species can matter more than simply knowing the common name.

## 4. Orange Roughy

Orange roughy became popular because of its mild flavor and delicate texture.

It can be prepared in many ways, from pan-searing to baking, and its neutral flavor makes it easy to pair with sauces.

But orange roughy has two major concerns.

First, it can contain relatively high levels of mercury because these fish can live for a very long time.

Second, orange roughy has been associated with sustainability concerns.

These fish grow slowly and mature relatively late compared with many other species. That makes populations vulnerable to heavy fishing pressure because they can take a long time to recover.

A fish that takes decades to reach maturity is fundamentally different from a species that reproduces quickly.

For that reason, some seafood-conscious diners choose alternatives with healthier populations and more sustainable fishing practices.

## 5. Tilefish

Tilefish is another species that frequently appears on lists of fish consumers should approach cautiously.

One reason is mercury.

Certain tilefish populations can contain high mercury levels, although the risk varies depending on where the fish was caught.

This geographic distinction is important.

Not every fish sold under a particular name has exactly the same risk profile. Fish from different regions can have different contamination levels depending on their environment and food chain.

That's why the source of seafood matters.

If tilefish appears on a restaurant menu, asking where it came from can provide useful information.

And if the answer isn't clear, choosing another species may be the simpler option.

Restaurants have access to a huge variety of seafood. There's usually no shortage of alternatives.

## 6. Tuna

This one may surprise seafood lovers.

Tuna is one of the most popular fish in restaurants worldwide. It's used in sushi, salads, sandwiches, steaks and countless other dishes.

But "tuna" isn't one single type of fish.

There are several species, and their mercury levels can differ.

Large tuna species, such as bigeye tuna, can accumulate more mercury because of their size and position in the food chain. Smaller tuna species can have lower levels.

Preparation also matters.

Raw tuna, particularly in sushi and sashimi, introduces a separate consideration: food safety. Raw seafood needs to be handled and stored correctly because harmful bacteria and parasites can pose risks.

That doesn't mean you should never eat tuna.

Instead, know what you're ordering.

Ask what species is being served, where it was sourced and whether the restaurant has appropriate seafood-handling practices.

For people who eat tuna frequently, varying the types of seafood they consume can also help reduce repeated exposure to contaminants.

## 7. Imported Catfish

Catfish can be an excellent meal when sourced and prepared properly.

It is affordable, mild and versatile, which explains its popularity.

The potential issue isn't necessarily catfish itself.

It's **where the fish comes from and how it was raised or caught**.

Imported seafood can be subject to different farming practices, environmental regulations and inspection systems depending on its country of origin.

That doesn't mean imported catfish is automatically unsafe. Many imported seafood products are perfectly legitimate and meet applicable food-safety requirements.

However, consumers who care about sourcing may want to know more.

Ask whether the restaurant's catfish is domestic or imported and whether it is farmed or wild-caught.

The answer can tell you much more than the word "catfish" alone.

## 8. Farmed Salmon From Questionable Sources

Salmon is often considered one of the best fish choices because it provides protein and omega-3 fatty acids.

So why include it on a list like this?

Because the term "salmon" doesn't tell you everything.

Wild-caught salmon and farmed salmon can differ in their environmental impact, nutrition and production methods. Farming practices also vary from one operation and region to another.

Again, this doesn't mean farmed salmon is automatically bad.

In fact, responsibly produced farmed salmon can be a perfectly reasonable choice.

The issue is transparency.

If a restaurant simply lists "salmon" without identifying the source, customers have limited information.

For diners who care about sustainability, asking whether the salmon is wild-caught or farmed—and where it comes from—can make the decision easier.

And if you're choosing salmon because you believe it is automatically the most sustainable seafood option, it's worth remembering that sourcing matters.

## 9. Escolar

Escolar is perhaps one of the lesser-known fish on this list, but it has developed a reputation for a reason.

The fish contains naturally occurring wax esters that some people's digestive systems cannot process effectively.

Eating too much can cause an unpleasant gastrointestinal reaction.

Symptoms may include oily bowel movements, stomach discomfort and diarrhea.

The problem is that escolar can sometimes be sold under alternative names, and diners may not realize what they're ordering.

It has also been confused or substituted for more expensive fish in some markets.

This is one reason accurate seafood labeling is important.

If you see a fish on a menu that you don't recognize, don't be embarrassed to ask what it is.

A quick question to your server can prevent an unpleasant surprise later.

## 10. Imported Pufferfish

Pufferfish is one of the most unusual seafood choices.

In certain culinary traditions, particularly in Japan, specially trained chefs prepare it as a delicacy known as fugu.

But pufferfish is not ordinary seafood.

Some species contain tetrodotoxin, an extremely potent toxin that can be fatal if the fish is prepared incorrectly.

The danger isn't eliminated simply by cooking.

Proper preparation requires specialized knowledge and strict handling procedures.

For that reason, pufferfish is not something to order casually from an unknown restaurant.

If you're interested in trying it, make sure you're eating at a reputable establishment where preparation is performed according to the applicable safety requirements.

This is perhaps the clearest example on the list of why "exotic" doesn't automatically mean "better."

## What About Your Favorite Fish?

After reading this list, you might be wondering whether you should stop eating seafood altogether.

Absolutely not.

Fish can be an excellent part of a balanced diet.

The key is variety and informed choices.

One of the biggest misconceptions about seafood is that a fish is either completely "good" or completely "bad."

The reality is more complicated.

Mercury levels vary between species.

Sustainability depends on the species, location and fishing method.

Food-safety risks depend on handling, storage and preparation.

And nutritional benefits vary as well.

Instead of asking, "Is this fish bad?" a better question is:

**"How often should I eat this fish, where did it come from, and are there better alternatives?"**

That approach gives you more useful information.

## The Importance of Variety

Eating the same fish repeatedly isn't necessarily the best strategy.

Even if your favorite seafood is considered a healthy choice, rotating different species can help you enjoy a broader range of nutrients while reducing repeated exposure to contaminants that may accumulate in particular fish.

For example, you might alternate between salmon, sardines, trout, shrimp and other lower-mercury seafood.

Smaller fish often have an advantage because they generally have less time to accumulate mercury than large predatory species.

This doesn't mean every small fish is automatically safe or sustainable.

It simply illustrates why size and position in the food chain matter.

## Don't Be Afraid to Ask Questions

One of the best pieces of advice for restaurant diners is surprisingly simple:

**Ask questions.**

If you're unsure what fish you're being served, ask.

Where was it caught?

Is it wild or farmed?

What species is it?

Is it fresh or previously frozen?

How is it prepared?

A good restaurant should be able to provide at least some basic information.

If the staff can't tell you what species you're eating, that's useful information in itself.

You don't have to become a seafood expert before ordering dinner.

You just need to be curious.

## Freshness Matters Too

Even a nutritious fish can become a poor choice if it hasn't been handled correctly.

Fresh seafood should be stored at appropriate temperatures and handled carefully from the moment it is caught or harvested until it reaches the customer.

Restaurants have a major responsibility in this process.

For diners, obvious signs such as unpleasant odors, unusual textures or poorly handled seafood should never be ignored.

With raw seafood, caution becomes even more important.

Sushi and sashimi can be perfectly safe when properly sourced and handled, but raw fish carries different food-safety considerations from fully cooked seafood.

## The Real Lesson

The surprising thing about this list isn't that certain fish can have disadvantages.

It's that seafood menus often make complicated choices look simple.

A menu might say "tuna," "mackerel," "salmon" or "snapper" without giving the customer much information about species, location or production method.

But those details can matter.

Two fish with similar names can have dramatically different characteristics.

One may be low in mercury while another is relatively high.

One may come from a well-managed fishery while another may raise sustainability concerns.

One may be farmed responsibly while another may come from a questionable source.

That's why an informed customer is often better protected than someone who simply follows the most popular item on the menu.

## Final Thoughts

The next time you sit down at a seafood restaurant, don't panic when you see your favorite fish on the menu.

You don't necessarily need to eliminate these foods completely.

Instead, think about **frequency, variety, sourcing and preparation**.

Some species, particularly large predatory fish, deserve more attention because of mercury accumulation. Others raise concerns because of sustainability or the way they are produced. A few have unusual food-safety considerations that make proper preparation especially important.

And remember that seafood recommendations can change depending on age, pregnancy status, health circumstances and local food-safety guidance.

The best approach is not to fear fish.

It's to become a more informed seafood consumer.

So next time your waiter hands you the menu, take an extra moment before ordering.

Ask what species you're getting.

Ask where it came from.

And if you're uncertain, choose a lower-mercury, responsibly sourced alternative.

You might discover a new favorite—and you may avoid a seafood choice that isn't worth the risk.

After all, the best restaurant meal isn't simply the one that tastes delicious.

It's the one you can enjoy with confidence.