Fish, health and omega-3 fatty acids

Does farmed or cooked fish have less omega 3 fats?

The nutritional value of farmed seafood, and the effects of cooking and processing on the beneficial omega 3 rich oils were investigated by scientists at CSIRO (Dr Peter Nichols, project leader). They tested the effect of frying, grilling, steaming, micro-waving, baking and curing on the oils in fish and shellfish. The findings show that there are no changes to the amount or chemical structure of the oils. However, the oils used for frying become incorporated into the fish itself ; CSIRO scientists thus recommend the use monounsaturated oils such as olive or canola oils. Also, fish produced through aquaculture were found to have good levels of omega-3s, a significant finding given that some overseas studies had reported that farmed fish have low levels of these beneficial oils. Dr Nichols predicted that by 2020 much of the seafood we eat would be farmed or "cultured". More info.....

 

Last Updated: June, 2002.