woly on 28 Apr 2011 at 1:18 am
I have wondered myself whether cooking fish degrades the omega-3 content. From a quick pubmed search I have come across these 3 abstracts that seem to indicate that the PUFA content of fish does NOT degrade. However, I dont have the full text so I cant make any firm conclusions.
Here are the links:
- Stability of Polyunsaturated Fatty Acids after Microwave Cooking of Fish
- Effects of cooking on the fatty acids of three freshwater fish species
- Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.)
