Is the DHA/EPA in fish destroyed by cooking?

Print
PDF

Most studies have not reported any measurable or quantitative drop in DHA/EPA when cooking fish. While very minor losses may be occurring, they are usually not detectable by conventional GLC technology which is used to measure fatty acid contents. On a per 100 gram fish basis, the amount of EPA/DHA often increases in heated (cooked) fish as compared to raw fish because there is a release of moisture from the fish with heating.