Tips Safe Processing Grilled Fish Without Cancer Risk

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Tips Safe Processing Grilled Fish Without Cancer Risk
Tips Safe Processing Grilled Fish Without Cancer Risk

Consuming he althy grilled fish starts with how it is processed. Because, consuming grilled fish that is processed in the wrong way can increase the risk of several he alth problems

For some people, grilled fish tastes better than fried or steamed. In addition, grilled fish does not contain additional calories and fat because it is cooked without oil.

Safe Tips for Processing Grilled Fish Without Cancer Risk - Alodokter

However, grilled fish has some he alth risks. Therefore, it is recommended to pay attention to how to process grilled fish properly, from before to after it is burned.

Risks of Consuming Grilled Fish

Grilled fish that is not fully cooked can contain bacteria, such as E.coli and Salmonella that cause diarrhea, vomiting, and stomach pain.

In addition, when fish is grilled at high temperatures, the proteins in fish meat react to heat and form heterocyclic amines (HCAs) which can cause DNA mutations and trigger cancer.

Fat fish that falls dripping onto the charcoal and burns will cause smoke. The smoke from this combustion itself contains polycyclic aromatic hydrocarbons (PAHs), which, if billowed upwards and absorbed into the fish flesh, can increase the risk of cancer.

He althy Grilled Fish Processing

The following are ways to process grilled fish that are safe for he alth:

1. Before burning fish

Some things that need to be prepared before making he althy grilled fish include:

  • Separate fish from other foods so as not to cause bacterial contamination
  • Keep the fish in the refrigerator to maintain its shelf life
  • Make sure all cooking utensils and ingredients for grilled fish are washed clean so they are not contaminated with germs
  • Wash hands with warm water and soap for at least 20 seconds, especially before and after processing raw fish
  • Season fish before grilling, because research shows that grilled fish marinated with spices, lemon, or olive oil can reduce HCA formation by up to 99%
  • Microwave fish for at least 2 minutes to reduce HCA formation and burning time
  • Prepare the fish in smaller pieces, so it doesn't take long to bake

2. When grilling fish

You should also pay attention to the following points during the fish-burning process:

  • Make sure the fish is cooked evenly, until the inside
  • Plug in a food thermometer to measure the fish doneness temperature (63°C) at the thickest part of the meat
  • Reduce the embers so that the fish can be burned longer at a lower temperature
  • Turn the fish every minute carefully to prevent the formation of HCA
  • Use different equipment to store raw vegetables and fish to avoid cross-contamination

3. After burning fish

After grilling the fish, also pay attention to the following points:

  • Put the cooked grilled fish on an open plate for at least 5 minutes before serving
  • Cover the grilled fish with a serving hood to avoid contamination by bacteria-carrying flies
  • Make sure to wash all grilling utensils thoroughly with soap and warm water to avoid contaminating other food
  • Store unbaked fish in the refrigerator using aluminum foil or in a closed container, especially if it will be reprocessed in the next 1-2 days

To eat he althy grilled fish, remove the burnt part. Also add vegetables to the menu, because grilled vegetables do not form HCA.

By processing he althy grilled fish properly, it is hoped that the nutritional content in the fish is maintained and can avoid risks due to the combustion process. If you have questions about how to process the right food or suggestions for the right he althy menu, you can consult further with your doctor.

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