Processing Healthy Grilled Fish Without Cancer Risk

Mgrilling or grilling isone of the healthiest ways to processing food, including fish. But on the other hand, process Burning fish is risky different if not done properly. Come onSee how to make healthy grilled fish below.

Grilled fish does taste better than fried or steamed, for some people. In addition, grilled fish does not contain additional calories and fat because it is cooked without oil. However, grilled fish that are not fully cooked can contain bacteria, such as E. coli and Salmonella causes diarrhea, vomiting and abdominal pain.

In addition, when fish is grilled at high temperatures, the proteins in the fish flesh react to heat and form heterocyclic amines (HCAs) which can cause DNA mutations and lead to cancer. Fish fat that falls on the charcoal and burns will cause smoke. The smoke from this combustion itself contains polycyclic aromatic hydrocarbons (PAHs), which if steamed upwards and absorbed into the fish flesh, can increase the risk of cancer.

Before Burning Fish

Actually, no population studies have found a definite cause-and-effect relationship between exposure to HCAs and PAHs in grilled fish and the appearance of cancer cells in humans, but it doesn't hurt to take precautions.

Here are some things that need to be prepared before making healthy grilled fish:

  • Separate fish from other foods and store them in the refrigerator to preserve their shelf life.
  • Make sure all cooking utensils and ingredients for grilled fish are washed clean so they are not contaminated with germs.
  • Wash your hands with warm water and soap for at least 20 seconds, especially before and after handling raw fish.
  • Season the fish before grilling. According to research, grilled fish soaked with spicy spices first can reduce the HCA content by up to 90 percent.
  • Microwave the fish for at least two minutes. This method can also reduce the HCA content.
  • Prepare the fish in smaller pieces, so it doesn't take long to bake.

While Burning Fish

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

  • Preheat the grill for at least 5-10 minutes to get to the right temperature.
  • Grease the grill with oil so that the burnt ingredients don't stick.
  • Grilled fish may look crispy on the outside, but the inside is still raw. The most precise way of measuring can use a food thermometer that is inserted into the thickest side of the meat. Fish can generally be called cooked if the inside reaches at least 63 degrees Celsius.
  • Reduce the embers, so the fish can be roasted longer at a lower temperature.
  • Turn the fish every minute carefully to prevent HCA formation.
  • Use different equipment to store raw vegetables and fish to avoid cross-contamination.

After Burning Fish

A few things you should pay attention to after you finish grilling fish:

  • Place the cooked grilled fish on an open plate for at least five minutes before serving. Keep away from sun exposure.
  • While waiting to be eaten at the table, cover the grilled fish with a serving hood to avoid contamination by bacteria-carrying flies.
  • Be sure to thoroughly wash all grilling utensils with soap and warm water to avoid contaminating other foods.
  • Store unbaked fish in the refrigerator, especially if you want to reprocess them in the next 1-2 days.

When eating grilled fish, remove the burnt part. Also add vegetables to the menu, because grilled vegetables do not form HCA. By processing healthy grilled fish properly, it is hoped that the nutritional content in the fish is maintained and can avoid risks due to the combustion process.