Re: steamed mackerell » LOOPS

Posted by Larry Hoover on April 9, 2005, at 15:43:44

In reply to Re: steamed mackerell, posted by LOOPS on March 30, 2005, at 19:08:38

> I guess it would be better.
>
> Even better than this would be to eat raw fish (sashimi grade).
>
> I buy sashimi grade salmon (carpaccio) and sometimes eat it raw. Feels a lot better but the taste takes getting used to.
>
> I'm sure steaming is fine. I used to grill rainbow trout when I was living in England, with garlic and butter. CAn't remember having any depression at that time!
>
> Loops
It really doesn't matter one bit what cooking method you use. Because the flesh contains water, it cannot every get to a higher temperature than the boiling point of water (212 F, or 100 C) unless all the water is driven off. The internal temperature will always be somewhat below that. In any case, omega-3 fatty acids are not decomposed by heat, in the realm of temperatures possible from cooking.....with one exception....if you burn the surface, or cook until a crust forms, there will be a tiny bit of degradation in those surfaces....but that's what gives the food some flavour....sugars hook up with amino acids in strange ways....taste yummy, unless you char it.
Lar

Thread

steamed mackerell ron26 3/13/05
Re: steamed mackerell LOOPS 3/30/05
Re: steamed mackerell » LOOPS Larry Hoover 4/9/05
Larry - p.opinion on fish oil + insulin resistance LOOPS 4/9/05
Re: Larry - p.opinion on fish oil + insulin resistance » LOOPS Larry Hoover 4/14/05
Re: Larry - p.opinion on fish oil + insulin resist LOOPS 4/14/05

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