9 Risky Kinds of Fish You Need to Avoid

Last Updated on January 7, 2021

Unfortunately, almost all of this type of fish comes from farms where it’s fed with hormones and antibiotics. The recommended monthly intake of this fish, according to the latest medical articles, is 100 g for adults and consumption is not recommended for children.

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4. Tilapia

Unlike other types of fish, tilapia doesn’t contain many healthy fatty acids. Actually, the concentrations of harmful fats in this fish are nearly as high as in lard. So, basically, it harms your health and deprives your body of good nutrition.

Eating large amounts of tilapia leads to increased cholesterol levels and puts your body at a higher risk of developing allergies by making it more sensitive to allergens. This fish is particularly not recommended for people with arthritis, asthma, or heart diseases.

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5. Eel

Eels consist of plenty of fat, thus they can easily and efficiently absorb farm and industrial waste in the water. In fact, the American eels have the most elevated level of this type of intoxication, while the European species are widely known for carrying huge mercury contents.

The recommended monthly intake of this fish is 300 g for adults and 200 g for children. When in doubt about it origins and freshness, you should simply avoid it to prevent unwanted health problems.

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6. Pangasius

The majority of the pangasius you see in the stores nowadays is imported from Vietnam, specifically from Mekong River, which is known for being one of the most contaminated water bodies on the planet. You certainly don’t want to ingest anything coming from that river.

Furthermore, you should absolutely avoid consuming pangasius fillet because it contains high levels of polyphospathes and nitrofurazone (these are both carcinogens).

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7. Tilefish

Tilefish is the leading kind of fish that is largely contaminated with mercury and its consumption is linked to many health risks. In fact, it’s usually caught in conditions that are against laws, putting individuals’ health in danger by increasing the chances of food poisoning.