Standing in front of the seafood counter, that bargain-priced fish looks pretty tempting. After all, who doesn’t want to save a few bucks on dinner? But here’s the thing about suspiciously cheap fish – there’s usually a reason it’s priced so low. Some of these budget options come with hidden problems that range from bland taste to questionable farming practices. While you don’t need to break the bank for good fish, knowing which cheap options to skip can save you from a disappointing meal.
Tilapia from overseas farms spells trouble
Walk into any grocery store and tilapia is usually one of the cheapest fish options available. It’s everywhere, it’s affordable, and it seems like the perfect budget-friendly protein. The problem is that most cheap tilapia comes from overseas farms where quality control isn’t exactly a priority. Many of these operations use practices that would make your stomach turn, including feeding fish waste products and using chemicals banned in the United States.
Even setting aside those concerns, tilapia just isn’t that great to eat. It’s basically the blank slate of fish – meaning it has almost no taste at all. Plus, it’s surprisingly low in the healthy omega-3 fatty acids that make fish worth eating in the first place. If you want something mild and affordable, try wild-caught trout instead. It has similar cooking properties but actually tastes like fish should.
Asian catfish goes by many sneaky names
Here’s where things get confusing at the fish counter. You might see fish labeled as swai, basa, or tra – all of which are actually Asian catfish from Vietnam or China. These fish can’t legally be sold as “catfish” in America because that name is reserved for domestic species. The reason for this labeling law becomes clear when you learn about the farming conditions these fish come from.
Many of these operations use heavy amounts of chemicals and antibiotics that aren’t allowed in American fish farming. The environmental conditions where they’re raised often involve polluted water that you definitely wouldn’t want your dinner swimming in. American catfish, on the other hand, is actually a great budget option that’s responsibly farmed and tastes much better. Stick with domestic catfish if you want that mild, versatile fish experience without the baggage.
Atlantic cod populations are in serious trouble
Atlantic cod used to be so common that people thought the supply would never run out. That confidence was misplaced – by the 1990s, cod populations had crashed so hard that entire fishing communities lost their way of life. Even today, decades later, Atlantic cod numbers haven’t recovered. When you see cheap Atlantic cod at the store, it’s often from the few remaining sources that are struggling to rebuild their populations.
The methods used to catch the remaining Atlantic cod often involve bottom trawling, which damages ocean habitats. While Pacific cod from Alaska is doing much better and makes a great substitute, Atlantic cod is best avoided entirely. If you’re craving that classic fish-and-chips experience, try haddock or Pacific cod instead. They have similar texture and taste without contributing to the problem.
Orange roughy lives way too long for its own good
Orange roughy might seem like a good deal when it shows up cheap at the grocery store, but this fish has a unique problem – it lives for up to 100 years and doesn’t start reproducing until it’s around 20 years old. That means when fishing boats catch orange roughy, they’re often taking fish that took decades to mature. It’s like cutting down old-growth forests – once they’re gone, they take forever to replace.
To make matters worse, orange roughy accumulates mercury throughout its long life, making it one of the highest-mercury fish you can buy. The FDA specifically warns pregnant women and children to avoid it entirely. Even if you don’t fall into those categories, there are much better alternatives available that don’t come with these issues. Try barramundi or mahi-mahi for similar texture without the problems.
Farmed salmon can be surprisingly nasty
Not all salmon is created equal, and the cheap farmed Atlantic salmon you see everywhere is often the worst option. These fish are raised in overcrowded pens where disease spreads quickly, leading farmers to dose them regularly with antibiotics and pesticides. The cramped conditions also mean the fish don’t get much exercise, resulting in fatty, less flavorful meat that’s nothing like wild salmon.
The color of farmed salmon is often artificially enhanced because their diet doesn’t naturally produce the pink color we associate with salmon. Wild Alaskan salmon costs more upfront, but the difference in taste and quality is dramatic. If budget is a concern, look for salmon steaks instead of fillets – they’re cheaper cuts from the same fish with all the same benefits.
Pink and keta salmon disappoint every time
When salmon is on sale in the freezer section, it’s usually pink salmon or keta salmon (sometimes called chum salmon). There’s a reason these varieties are cheap – they’re the least desirable types of salmon you can buy. Pink salmon is small and has a very mild taste that many people find boring. Keta salmon was literally called “dog salmon” because it was once primarily used as dog food.
Both of these salmon types are much leaner than their premium cousins, which means they dry out easily when cooked. They lack the rich, buttery texture that makes salmon special in the first place. While they’re not harmful to eat, they’re prone to overcooking and generally disappointing. Spending a little more on sockeye or coho salmon will give you a completely different – and much better – eating experience.
Tilefish packs way too much mercury
Tilefish is one of those fish that sounds exotic and interesting when you see it at the market. It’s often reasonably priced and has a sweet, almost shellfish-like taste that many people enjoy. The problem is that tilefish are large, long-lived predators that spend their lives accumulating mercury from smaller fish they eat. By the time they reach your plate, they’re essentially mercury sponges.
The FDA has found that tilefish from the Gulf of Mexico consistently have the highest mercury levels of any commonly sold fish. Atlantic tilefish aren’t much better. Even occasional consumption can be problematic, especially for women who might become pregnant. Instead of rolling the dice with tilefish, try grouper or snapper, which have similar taste profiles without the mercury concerns.
Winter skate breaks down too quickly
Skate wing might look interesting at the fish counter, and it can be delicious when it’s absolutely fresh. The problem is that skate has unusual body chemistry that causes it to break down much faster than regular fish. When skate isn’t handled perfectly from boat to store, it develops a strong ammonia smell and taste that’s thoroughly unpleasant. Most home cooks can’t tell if skate is still good just by looking at it.
Beyond the freshness issues, winter skate populations are in trouble due to slow reproduction rates and overfishing. Many related skate species are also struggling, with some avoided being listed as endangered only because there wasn’t enough data to make the determination. Unless you’re buying from a trusted fishmonger who specializes in skate, it’s better to avoid this option entirely and choose more reliable alternatives like flounder or sole.
Escolar causes embarrassing digestive problems
Escolar is sometimes called “white tuna” and can seem like a great deal when you find it cheap. Here’s the thing though – escolar contains natural wax esters that human digestive systems simply can’t process. Eating more than a small portion of escolar can lead to a condition called keriorrhea, which is exactly as unpleasant as it sounds. We’re talking about oily, orange-colored digestive issues that can last for hours.
Some restaurants serve escolar in small portions as a delicacy, but buying it for home cooking is asking for trouble. Most people don’t know about the portion limits, and even a normal-sized serving can cause problems. The FDA doesn’t even recognize escolar as safe for commercial sale. If you want something with a similar rich, buttery texture, try black cod instead – it has all the good qualities of escolar without the digestive drama.
The next time cheap fish catches your eye at the store, remember that the best deals aren’t always the ones with the lowest price tags. Smart fish shopping means knowing which bargains to skip and which alternatives will actually deliver a good meal. Your dinner table – and your wallet in the long run – will thank you for choosing quality over rock-bottom prices.
