Processing Healthy Grilled Fish without the Risk of Cancer

Burning or grilling is one of the healthiest ways to process food, including fish. But on the other hand, the process of burning fish carries a different risk if it is not done properly. Come on, see how to make healthy grilled fish following. Burnt fish tastes better than fried or steamed, for some people. In addition, grilled fish does not contain added calories and fat because it is cooked without oil. However, grilled fish that is not yet fully cooked can contain bacteria, such as E. coli and Salmonella that cause diarrhea, vomiting, and stomach pain. In addition, when fish are burned at high temperatures, proteins in fish meat that react to heat and form heterocyclic amines (HCAs) that can cause DNA mutations and trigger cancer. Fish fat that drops dripping into charcoal and burning will cause smoke. The smoke from this combustion itself contains polycyclic aromatic hydrocarbons (PAHs), which if steaming up and absorbed into fish meat, can increase the risk of cancer.

Before Burning Fish

In fact, there are no population studies that have found a definite cause-and-effect relationship between HCA and PAH exposure in grilled fish on the appearance of cancer cells in humans, but it doesn't hurt for you to take anticipatory steps. Here are some things that need to be prepared before making healthy grilled fish:
  • Separate fish from other foods and store it in the refrigerator to maintain its durability.
  • Make sure all cooking tools and ingredients grilled fish washed clean so as not to be contaminated with germs.
  • Wash hands with warm water and soap for at least 20 seconds, especially before and after processing raw fish.
  • Season the fish before baking. According to research, grilled fish marinated with spicy seasoning can reduce the HCA content up to 90 percent.
  • Cook the fish in the microwave for at least two minutes. This method can also reduce the content of HCA.
  • Prepare fish in smaller pieces, so it doesn't take long to burn.

When Burning Fish

You should also pay attention to the following when the burning process takes place:
  • Preheat the grill for at least 5-10 minutes to get the right temperature.
  • Brush the grill with oil so that the burned material does not stick.
  • Grilled fish may look crispy on the outside, but the inside is still raw. The most appropriate method of measurement can use a food thermometer that is inserted into the thickest side of the meat. Fish can generally be called mature if the inside reaches at least 63 degrees Celsius.
  • Reduce burning coals, so the fish can be burned longer with smaller temperatures.
  • Carefully flip the fish every minute to prevent HCA formation.
  • Use different equipment to collect raw vegetables and fish to avoid cross contamination.

After Burning Fish

Some of these things you should pay attention to after finishing burning the fish:
  • Place cooked grilled fish on an open plate for at least five minutes before serving. Stay away from sun exposure.
  • While waiting to be eaten at the table, cover the grilled fish with a food hood to avoid contamination by bacteria carrying flies.
  • Be sure to wash thoroughly all baking equipment with soap and warm water to avoid contamination of other foods.
  • Save fish that hasn't been burned in the refrigerator, especially if you want it to be reprocessed in the next 1-2 days.
When eating grilled fish, discard the burnt parts. Also add vegetables to the menu, because the burned vegetables do not form HCA. By processing healthy grilled fish appropriately, it is expected that the nutrient content in fish is maintained and can avoid the risk due to the combustion process.

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