讀後心得

Dr. Jiang Shoushan stated that fish is healthy but should be cooked using steaming methods to avoid high-temperature frying, grilling, and deep-frying, as Omega-3 fatty acids are not tolerant to high temperatures, leading to nutrient loss. He emphasized that the fishy smell comes from the fish not being fresh, rather than the cooking method. He recommended steaming or braising as the main cooking methods to ensure nutritional value. Nutritionist Zhang Yiyao also reminded that frying salmon can easily produce free radicals and suggested that steaming or boiling is preferable.

Dr. Jiang Shoushan stated that he only cooks fish using steaming methods and avoids grilling or frying, and he rarely chooses to pan-fry fish. Fish has been proven to be extremely beneficial for health, but many people prefer to enjoy it grilled or fried. Dr. Jiang pointed out that the Omega-3 fatty acids in fish oil are not heat-resistant, so to gain the best health benefits, it is recommended to choose "steaming" as the cooking method. He emphasized that if fish has a fishy smell, it is mostly due to the fish's lack of freshness, rather than the cooking method or the type of fish.

According to statistics, there are 2.4 million people in Taiwan suffering from chronic kidney disease, and fish protein is an excellent source that is beneficial for kidney health. Additionally, the rich Omega-3 in fish oil helps protect the kidneys and heart, lowers blood pressure, prevents diabetes, cancer, as well as dementia and autoimmune system diseases. However, many people still prefer to cook fish using high temperatures. Dr. Jiang remarked during an interview that high-temperature cooking destroys the nutritional value of Omega-3, which is truly a shame. He personally never eats grilled or fried fish, and mostly chooses steamed or braised fish.

For those concerned that steamed fish might have a fishy taste, Dr. Jiang pointed out that the odor comes from the fish's lack of freshness. If someone dislikes the taste of certain fish, they can opt for simmering methods, such as simmered mackerel. He also prepares salmon primarily by steaming rather than pan-frying. Nutritionist Zhang Yiyao similarly stated that because Omega-3 is not heat-resistant, the public should never use high-temperature frying for salmon. While pan-frying salmon gives it a crispy texture, it can easily become charred during the process, producing free radicals that are harmful to health. It is best to cook salmon by steaming or boiling to retain the maximum nutritional components.