讀後心得

Reporter Shi Chunmei reports that nephrologist Jiang Shoushan pointed out that fish is healthy but should be cooked using steaming methods, as the Omega-3 in fish oil cannot withstand high temperatures, and frying, grilling, or deep-frying will destroy its nutritional value. He emphasized that the fishy smell often comes from being not fresh, rather than the cooking method. He recommends steaming or braising fish to retain the most nutrients. Nutritionist Zhang Yiyao also stated that frying salmon can easily produce harmful free radicals, and steaming or boiling should be used for cooking.

Dr. Jiang Shoushan stated that he only cooks fish by steaming, never using baking or frying methods, and rarely pan-frying. Fish has been proven to be an extremely healthy choice, yet many people still prefer to pan-fry, bake, or use other cooking methods when consuming fish. He pointed out that the Omega-3 fatty acids in fish oil do not withstand high temperatures, so if one wants to obtain the maximum benefits from fish, steaming is the best choice.

Jiang Shoushan emphasized that if fish has a fishy smell or other off-flavors, it is due to lack of freshness, not the cooking method or type of fish. According to statistics, 2.4 million people in Taiwan suffer from chronic kidney disease, and fish protein is considered an excellent source that supports kidney health. Additionally, the Omega-3 in fish oil can protect the kidneys and heart, lower blood pressure, prevent diabetes and cancer, reduce the risk of dementia, and combat autoimmune diseases.

However, many people still tend to choose high-temperature cooking methods like pan-frying, baking, and frying when preparing and consuming fish. During an interview, Jiang Shoushan pointed out that high-temperature cooking can lead to the production of free radicals from Omega-3, destroying its nutritional value, which is very unfortunate. He personally never eats baked or fried fish and usually opts for steamed or braised methods. He also mentioned that while some people worry that steaming might affect the fish's fishy flavor, in reality, the off-flavors mostly come from lack of freshness. If one is not accustomed to the taste of certain fish, they can consider using the simmering method, such as simmering mackerel.

Nutritionist Zhang Yiyao also stated that because Omega-3 does not withstand high temperatures, people should not use high-temperature frying for salmon. Although frying salmon can create a crispy texture, this process may generate free radicals that are harmful to health. Therefore, salmon should be cooked by steaming or boiling to maintain its rich nutritional components.

• Health benefits of fish
• Steaming is the best cooking method
• Unfresh fish has off-flavors
• The nutritional value of Omega-3 should be protected from high-temperature damage