FRYING FISH

Frying - Loss of nutritional values of fish

Fish is a very perishable food and needs to be preserved in the right conditions to maintain its good nutritional benefits. However, the flavour and texture of the fish may be affected by some preservation methods such as:

1. Cooking (Boiling or frying)

2. Curing (Salting, smoking and drying)

3. Fermentation

Fish get easily spoilt by high temperature, at which bacteria and enzymes work best. Frying involves dipping your fish into hot oil at high temperature to produce a fried quality of the fish. In fact, frying of fish may result in the loss of the nutritional values of the fish. 

Frying fish right

During a Fish Consumption Survey undertaken by the Fishermen Investment Trust in collaboration with the IOC FAO SmartFish Programme in Mauritius, it was found that out of 1000 people interviewed, 67.1% of them prefer to eat fried fish. Moreover, it is to be noted that many families in Mauritius prefer to half fry their fish before dipping into a fish curry. This is not a good indication of good fish preparation method among fish consumers in Mauritius. 

Frying fish

There are several studies which have been undertaken to point out the negative aspects of frying fish. According to the AMA, frying fish may result in a higher risk of heart disease. The American Heart Association to grill or boil fish. These 2 methods of fish preparations are in fact not so common in Mauritius, may be due to the fact that these types of fish products are not so much available on the local market, or consumers are not aware of the other nutritious and affordable fish preparation methods. 

Since the vision of the authorities are to enhance consumption of fish in Mauritius, they must also make sure that consumers are aware of the proper methods to preserve the fish and also organise sensitisation campaigns to promote good and healthy methods of preparing fish.