As we known fish meat contains omega 3 fatty acids which protects the heart. Nutrient content in fish can reduce blood cholesterol, improve the function of blood vessel walls, lowers blood pressure, prevent blood clotting, and for the formation of the brain. These benefits for heart are still increase again. One of the newest benefit is preventing atial fibrillation (FA), this is a type of heart rhythm disturbances that often occur in older people. This evidence was published in the journal Circulation, a leading medical journal

However, according to the Healthy Chef, Edwin Lau, all the positive benefits that would not we feel if we choosing the wrong fish. Not wrong type, but choose the fish which is not fresh or wrong in the processing. The researchers did not describe the type of fish that provide the best benefits. However, there is the best way to process fishin order that their nutritional content is not lost.

Different ways of processing actually good for the fish. However, cooking with fried or grilled with a smear of butter will raise levels of fat, so it’s not recommended to be consumed too frequently,

If it fried until crisp, hot cooking oil which would lower levels of omega-3 so that the protective effects on the heart is diminished. For that, there are specific ways you should follow, if you woudn’t lose the nutrient content of fish.

1. Processing or cooking of fish should not grilled over coals, because the smoke contains carcinogens generated as a toxic substance that can not be metabolized by the body.

2. When sauteing fish,we should not be in direct contact with the cooking utensil. If contact with cooking utensils, the content of omega 3 in fish can be reduced. In order to keep good nutrition, you can ‘wrap’ with bread flour or wrapped with egg or can be wrapped with dry flour. Omega 3 is a type of good fat, so if cooked in the fire too high will damage the good fats