20 Seafood Restaurant Orders You Might Regret

Not all seafood is safe or sustainable! These 20 seafood restaurant orders might not be worth the risk. While seafood can be a delightful treat, it’s important to be aware of the potential dangers lurking beneath the surface.

From health risks associated with high mercury levels to ethical concerns and sustainability issues, this article will help you navigate the seafood menu with caution.

Explore the reasons behind these risky choices and discover safer, more sustainable alternatives.

1. Raw Oysters

Raw oysters can harbor dangerous bacteria like Vibrio and norovirus, putting you at risk for severe food poisoning. These pathogens pose a special threat to anyone with a weakened immune system, making raw oysters a risky indulgence.

If you crave their briny flavor, choose grilled or fried oysters instead. Thorough cooking helps kill harmful bacteria and still delivers that ocean-fresh taste without jeopardizing your health.

2. Shark Fin Soup

Shark fin soup is infamous for the brutal practice of finning, which devastates shark populations and disrupts entire marine ecosystems. This tradition raises serious ethical and environmental concerns that can’t be overlooked.

Plus, shark fins often carry high mercury levels, posing a health hazard if consumed regularly. If you want a similar texture or flavor, opt for imitation shark fin or a hearty plant-based alternative.

3. Bluefin Tuna

Bluefin tuna has an intense following among sushi lovers, leading to rampant overfishing that’s pushed this prized species close to collapse. Its declining numbers reflect a global demand with little room for recovery.

Beyond sustainability concerns, bluefin tuna carries notable mercury levels. For a safer bite, swap in skipjack or albacore tuna, which offer delicious flavor without the hefty ecological footprint.

4. Eel

Eel is a prized delicacy in many cuisines, but shrinking eel populations and habitat destruction make it a questionable choice. Overfishing has driven eel numbers down to alarming levels worldwide.

They also tend to accumulate pollutants like PCBs, raising health concerns for diners. If you want a similar taste, consider well-managed catfish or sustainably farmed seafood to satisfy your craving without harming the environment.

5. Imported Catfish

Imported catfish is often raised in overcrowded ponds with limited oversight, increasing the likelihood of contamination by chemicals and antibiotics. Lax regulations in exporting countries can leave diners in the dark about potential health risks.

To eat catfish with confidence, go for domestically farmed varieties. Local producers typically follow stricter standards, ensuring a cleaner product and a safer plate.

6. Tilapia

Tilapia is hailed as an affordable option, yet it can be farmed in compromised conditions that lead to exposure to pollutants. Nutritionally, it also falls short, offering fewer omega-3s than many other fish.

If you’re seeking a healthier profile, salmon or sardines provide robust omega-3 content and generally come with stricter sustainability measures. Spending a bit more can mean a bigger payoff for your health.

7. Fried Calamari

Fried calamari might be a crunchy crowd-pleaser, but it’s often loaded with unhealthy fats from the deep fryer. Plus, some squid species suffer from heavy fishing pressure, putting strain on local populations.

For a lighter twist, opt for grilled or sautéed calamari. You’ll savor the same tender bite while cutting down on excess oil—and potentially reducing the environmental impact on squid fisheries.

8. Red Snapper

Red snapper is a favorite among fish enthusiasts, but rampant mislabeling means you’re not always getting the real deal. Overfishing has also pushed true red snapper stocks to precariously low levels.

If you’re craving that mild, flaky texture, look for certified sources or try close cousins like vermilion snapper. Asking questions about sourcing helps ensure you get what you’re paying for.

9. Chilean Sea Bass

Chilean sea bass is prized for its buttery texture, yet its popularity has led to rampant overfishing. This deep-water species grows slowly and struggles to rebound when catches exceed sustainable limits.

It’s also known to carry higher mercury levels. If you love its mild, rich flavor, consider black cod or sablefish as similar but more responsible choices.

10. Swordfish

Swordfish is known for its meaty texture and bold taste, but it also tops the charts for mercury content. This potent neurotoxin poses serious risks to pregnant women, young children, and anyone consuming it frequently.

Try alternatives like barramundi, which offer similarly firm fillets without the elevated mercury levels. You’ll enjoy a safer meal and a clearer conscience.

11. Octopus

Octopus is admired for its delicate texture and unique flavor, yet these intelligent creatures often fall victim to unsustainable harvesting. Their complex behaviors and advanced cognition add ethical dimensions to their consumption.

If you wish to enjoy a similar taste, consider squid or cuttlefish, typically sourced with less ecological pressure. You can expand your palate while minimizing environmental impact.

12. Mahi-Mahi

Mahi-mahi, also known as dorado, is a colorful catch that appears on many menus. However, some fisheries use damaging methods like drifting gillnets, which threaten other marine life in the process.

Look for mahi-mahi certified by reputable organizations to ensure it’s caught responsibly. Doing a bit of homework helps you savor this bright-tasting fish without contributing to ecosystem harm.

13. Farmed Salmon

Farmed salmon often swim in crowded pens, leading to disease outbreaks and higher antibiotic use. These medications can make their way to your plate, raising health questions for frequent diners.

For a cleaner option, select wild-caught salmon. You’ll get rich flavors, robust nutrients, and fewer worries about pharmaceutical residue or compromised water quality.

14. Grouper

Grouper is prized for its dense flesh, but it’s frequently subject to mislabeling and can come from depleted stocks. Overfishing depletes populations while damaging reef ecosystems critical to marine biodiversity.

To enjoy a comparable taste, explore verified alternatives like snapper or tilefish. Checking labels and certifications helps you steer clear of hidden risks and questionable sourcing.

15. Imported Shrimp

Imported shrimp is widely available but often comes from farms that prioritize volume over quality. Chemical additives and antibiotics can linger in the shrimp, posing hidden risks on your dinner plate.

Opt for U.S.-farmed shrimp or wild-caught Gulf varieties, which adhere to stricter regulations. You’ll taste the difference in freshness while supporting safer, more ethical production methods.

16. King Mackerel

King mackerel packs a punch in flavor but also ranks high in mercury. This toxic metal can affect the nervous system, making frequent consumption risky for anyone, especially expecting mothers and children.

If you relish mackerel’s bold taste, try Spanish or Atlantic mackerel instead. They typically have lower mercury levels and come from better-managed fisheries, so you can feast with fewer worries.

17. Monkfish

Monkfish earns its nickname “poor man’s lobster” from its firm, sweet flesh. Unfortunately, this deep-sea dweller often faces unsustainable fishing practices like bottom trawling, which disturb fragile marine habitats.

If you crave a similar texture, indulge in lobster or try sustainable white fish from reputable sources. Making mindful menu swaps helps protect underwater ecosystems for generations to come.

18. Orange Roughy

Orange roughy, treasured for its mild taste, can live well over a century, meaning it recovers painfully slowly from overfishing. Depleted stocks struggle to bounce back, posing a major sustainability problem.

For an equally delicate flavor, switch to haddock or pollock, which are managed more responsibly. Choosing fish that replenish faster ensures a healthier ocean and a more stable food supply.

19. Clam Chowder

Clam chowder is a hearty classic, yet its high sodium and cream content can lead to issues like elevated blood pressure or weight gain. The clams themselves may come from polluted waters, adding another layer of concern.

If you love that comforting warmth, choose broth-based soups or ask for lighter chowder versions to cut back on unhealthy ingredients. Double-check sourcing to ensure the clams are harvested responsibly.

20. Escolar (“White Tuna”)

Escolar, often mislabeled as “white tuna,” can cause severe digestive troubles due to its high wax ester content. This unpleasant side effect might leave you regretting your culinary adventure.

To avoid sudden trips to the restroom, stick to genuine tuna varieties like albacore or yellowfin. You’ll get a flavorful, trustworthy meal without the oily surprises.