15 Fish a Seafood Chef Would Never Order

In the world of seafood, not all fish are created equal. While some are sustainable and healthy, others pose significant risks to both our oceans and our well-being.

This article sheds light on 15 fish that seafood chefs often avoid, detailing the reasons behind their decisions and offering sustainable alternatives for each.

From high mercury levels to environmental concerns, you’ll discover why these choices matter and how you can make more informed, eco-friendly decisions.

1. Shark

Many shark species face intensive overfishing, which destabilizes ocean ecosystems. High mercury concentrations also pose a health risk, making shark a less appealing choice for environmentally minded diners.

A better option is U.S.-farmed sturgeon or Pacific halibut. Both deliver a satisfying, meaty bite while adhering to stricter fishery regulations that protect species and marine habitats.

2. Bluefin Tuna

Critically overfished stocks, paired with sky-high pricing, have turned bluefin tuna into a symbol of unsustainable indulgence. Its rich flavor is undeniable, but responsible consumption is nearly impossible at current population levels.

Albacore tuna or farmed yellowtail provide similar taste profiles without driving a species toward collapse. They’re more readily available and sourced from fisheries that often have stronger oversight.

3. Swordfish

Swordfish is popular for its firm texture and mild flavor, yet it carries a reputation for elevated mercury levels. Overfishing has also stressed some swordfish populations, prompting calls for more cautious consumption.

Substitute with U.S.-caught mahi-mahi or pole-and-line caught skipjack tuna. Both alternatives are recognized for lower mercury content, better population management, and a similarly hearty character.

4. Chilean Sea Bass (Patagonian Toothfish)

Illegal fishing operations have plagued this slow-growing species, making it difficult for populations to recover. The buttery texture of Chilean Sea Bass may tempt you, but the environmental impact is significant.

Sablefish (black cod) or Pacific halibut offer a similarly rich, flaky experience. Their fisheries are frequently monitored and regulated, yielding a more reliable balance between taste and conservation.

5. Imported King Crab

A portion of the king crab imports come from areas with lax harvesting standards and little oversight. While its sweet meat is prized, some fishing methods contribute to habitat damage and overexploitation.

Look instead for U.S.-caught Dungeness crab or snow crab. They typically come from well-managed fisheries, provide comparable flavor, and maintain healthier crustacean populations.

6. Orange Roughy

This deep-sea fish matures slowly and can live up to 150 years, making population recovery incredibly difficult once overfished. Its mild taste and firm flesh do not justify the long-term ecological cost.

If you want a similar texture without the guilt, Pacific cod or U.S.-farmed catfish can do the job. Both feature gentle flavors and are sourced from more responsive, regulated fishing or farming systems.

7. Imported Shrimp

Many overseas shrimp farms use antibiotics and have been linked to habitat destruction, including mangrove deforestation. That plump, succulent bite can come at a steep environmental and health cost.

Opt for U.S.-farmed shrimp or wild-caught pink shrimp. Tighter regulations and improved breeding practices help protect local ecosystems and ensure higher quality shrimp on your plate.

8. Atlantic Cod

Decades of overfishing led to a dramatic collapse of Atlantic cod stocks. Though some areas have seen partial recovery, the overall situation remains precarious.

Pacific cod or Alaskan pollock make excellent replacements. They lend a similar flaky texture, and their populations benefit from stricter management, encouraging more sustainable fishing methods.

9. Grouper

Illegal, unreported fishing and elevated mercury levels make grouper an unpredictable choice. The fish’s mild, slightly sweet flavor is overshadowed by concerns about health and stock depletion.

U.S.-farmed barramundi or mahi-mahi step in nicely. Both are praised for their versatility in the kitchen and come from more responsibly managed operations, reducing pressure on wild grouper.

10. Imported Catfish (Basa, Swai)

Poorly regulated ponds and contaminated waters lead to concerns about chemical residues in these imported catfish varieties. Their mild flavor isn’t enough to outweigh the potential risks.

U.S.-farmed catfish, on the other hand, must meet stricter standards. This results in cleaner farming practices and a reliable product that suits a range of recipes, from frying to grilling.

11. Farmed Atlantic Salmon

Issues like disease spread, pollution, and unsustainable feed practices haunt many Atlantic salmon farms. While it’s widely available, the environmental impact is difficult to ignore.

Wild-caught Alaskan salmon or responsibly farmed coho salmon present a healthier, greener alternative. They feature vibrant color, firm flesh, and a much lower ecological footprint.

12. Tilefish

Some tilefish species register notably high mercury levels, posing a health hazard if eaten regularly. Despite its appealing flaky texture, tilefish remains a cautious pick for many experts.

Wild-caught Pacific rockfish or U.S.-farmed tilapia are safer and often more affordable. They exhibit milder flavors, and the fisheries or farms they come from usually follow stricter guidelines.

13. Monkfish

Dubbed “poor man’s lobster,” monkfish faces overfishing and notable bycatch issues. Catching one often leads to unintended harm to other vulnerable marine life.

Pacific halibut or U.S.-farmed sturgeon fulfill that meaty seafood craving with fewer ecological drawbacks. Both offer robust flavors that work well in dishes where monkfish might otherwise be used.

14. King Mackerel

Although known for its rich, oily flesh, king mackerel has among the highest mercury levels of commonly consumed fish. This poses significant health concerns for frequent consumers.

Atlantic mackerel or Spanish mackerel deliver a similarly bold taste but with safer mercury ranges. Those species also benefit from fishing regulations designed to maintain stable population counts.

15. Eel (Unagi)

Overfishing and habitat destruction have ravaged eel populations, making sustainable sourcing very difficult. Its unique, savory taste is a staple in some cuisines, but chefs are now more cautious.

For a similar textural appeal, U.S.-farmed catfish or well-managed squid can provide a delicious alternative. These options carry fewer ecological red flags and often come with clearer traceability.