Is the Omega-3 lost during the canning process or when draining the brine?
Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. Freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. On the other hand, deep-frying, with its very high temperatures, could destroy some omega-3s, as well as increase the total fat of your meal. Blackening salmon by high-temperature sautéing could also lower the omega-3 content. Adapted from DrWeil.com Scientists at the Australian Commonwealth Scientific Research Organization (CSIRO) have tested the effect of frying, grilling, steaming, micro-waving, baking and curing on the oils in the nation’s fish and shellfish. These new Australian research findings, released in a book aimed at nutritionists, the seafood industry and consumer groups, show there are no adverse changes to the oils either in amount
