There aren’t many healthy fatty acids in tilapia, yet the concentrations of harmful fats in it are almost as high as in lard. Excess consumption of this fish leads to an increase in cholesterol levels and makes the body more sensitive to allergens.
Eels have lots of fat, and thus easily absorb industrial and farm waste in the water. American species have the highest level of such intoxication. European eels are also known for being contaminated with large amounts of mercury.
Most of the pangasius we see in our stores is brought from Vietnam, namely from the Mekong River that is considered one of the most contaminated water bodies in the world. Moreover, pangasius fillet contains an elevated level of nitrofurazone and polyphosphates (carcinogens).