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Experts Expose Risky Restaurant Seafood Dishes to Avoid
13 Oct
Summary
- Certain fish like swordfish, tilefish, and shark contain high mercury levels
- Crab claws and stone crabs are unsustainably harvested
- Catfish, amberjack, and red snapper are commonly mislabeled in restaurants
As of 2025-10-13T18:23:08+00:00, experts are cautioning diners to be cautious when ordering seafood at restaurants. Some fish, like swordfish, tilefish, shark, and king mackerel, contain dangerously high levels of mercury, which can pose serious health risks, especially for pregnant women, young children, and those who consume a lot of fish.
Additionally, certain types of crab, such as stone crabs from Florida's Gulf of Mexico coast, are being overfished, and the practice of removing their claws before throwing them back into the water is harming the ecosystem. Experts recommend avoiding these items and instead opting for more sustainable choices like salmon, trout, shrimp, oysters, and clams.
Another major concern is the widespread mislabeling of fish in restaurants. Catfish, amberjack, and red snapper are commonly substituted for more expensive species like sole, haddock, cod, and tilapia. Diners are advised to ask questions about the origin and freshness of the seafood to ensure they are getting what they expect.
