What You Need To Know About The Effects Of Grilling And Frying On Fish
Fish is considered a healthier option compared to poultry, meat, beef, and more. It helps that it is rich in essential omega-3 fatty acids that boost brain function and repairs age damage. But these nutrients are best retained if you know how to cook fish the right way. You’d never know how grilling or frying fish affects it.
There are several ways to cook fish, but let us focus on these two methods of frying and grilling. Now, we have to learn about whether these methods benefit or harm us in any way when it comes to preparing fish.
If you grill fish, it exposes them to a high temperature from below, so you need to flip the fish to cook them equally on both sides. This method of cooking usually does not require oil, as well.
According to a study done in Portugal and published in 2012, grilled food produce hazardous substances such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs). These substances form every time meat gets exposed to hot temperatures, such as when they are grilled or roasted.
Another compound released from grilled food is called the Advanced Glycation End Product (AGE). This is linked to an increased risk of developing diabetes, heart disease, and Alzheimer’s. Fortunately, you can’t find AGEs when you grill fish, so you can still consider this a safe method to use when you’re preparing fish.
These compounds do not get formed right when you grill or roast fish, so you can still find a way to prevent them from being released in the first place. You can grill fish quickly because its flesh gets cooked after merely a few minutes anyway. There is no need to expose it too long to heat or flame to avoid the release of these substances. It also helps to marinate fish first to further cut down on grilling time.
Frying fish can either be done as pan-frying or deep frying. The only difference is in the amount of oil used, with deep-frying requiring more than what’s needed in pan-frying. These methods are quite popular when it comes to preparing fish, but you might want to start reducing the number of times you fry fish starting today.
When you fry fish, they absorb oil too, no matter how small the amount is. If you are trying to reduce your caloric intake, you might want to avoid frying fish because this method adds to the fish’s caloric value. Moreover, frying damages the omega-3 fatty acids naturally found in fish, rendering these essential oils ineffective.
If you really can’t avoid but fry fish, you have to find a way to minimize oil absorption and cut down on the number of calories added to your food. This is why it would be better to pan-fry fish instead of deep-frying them.
Examining the effects of grilling and frying fish teaches us not only to be vigilant in choosing the food that we buy. We should also be careful in selecting the right and healthy cooking method for our food.