1

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Omega 3 In Fish

Answered on August 19, 2014
Created July 29, 2012 at 5:50 PM

hi

what if i ate around 750g-1kg a week of fish like mackerel,cod,haddock,herring and sablefish?

would that amount be bad?

and what about cooking fish, doesnt that damage the oils or is there a suitable temperature when cooking on stove or in oven?

thanks

0a9ad4e577fe24a6b8aafa1dd7a50c79

(5150)

on July 29, 2012
at 10:17 PM

I boil all my fish when I do cook it, but majority of my fish intake is raw.

6b365c14c646462210f3ef6b6fecace1

(1784)

on July 29, 2012
at 08:31 PM

probably poaching

Adb6852b4f2f42904da67708ffcd59f5

(496)

on July 29, 2012
at 08:24 PM

how do you make it cook quicker at a lower temperature? ..

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1 Answers

1
6b365c14c646462210f3ef6b6fecace1

(1784)

on July 29, 2012
at 08:18 PM

it'd probably be real bad in the sense that you might experience a case of the incredibly fast shrinking wallet. (i don't know if money is a concern for you, but it is to me (impoverished grad student...))

the oils will oxidize no matter what temperature you cook them at, but the rate of oxidation increases with temperature and time. so it's probably best to cook it gently - low heat and quickly.

or you can just avoid O6 oils and have a bit of fish here and there.

The ratio of o6 to o3 is more important and it's probably best to keep the absolute amounts of both low.

0a9ad4e577fe24a6b8aafa1dd7a50c79

(5150)

on July 29, 2012
at 10:17 PM

I boil all my fish when I do cook it, but majority of my fish intake is raw.

Adb6852b4f2f42904da67708ffcd59f5

(496)

on July 29, 2012
at 08:24 PM

how do you make it cook quicker at a lower temperature? ..

6b365c14c646462210f3ef6b6fecace1

(1784)

on July 29, 2012
at 08:31 PM

probably poaching

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