Reported about 1 year ago
According to nutritionist Zhang Yiyao, due to Omega 3 being sensitive to high temperatures, it's best not to cook salmon by frying or deep-frying. Omega 3, particularly found in salmon, is crucial for its anti-inflammatory properties. Zhang emphasizes on cooking salmon by steaming or boiling to retain its nutritional content, as high-temperature methods can lead to nutrient loss and health risks. The expert suggests that by keeping the cooking process simple, like consuming raw salmon as done in Japan, individuals can benefit from the fish's nutrients the most for overall health.
Source: YAHOO