Tag: Overcooked fish

According to food scientists, cooking denatures protein, a process that can actually make it more digestible. This initial beneficial change is well-documented, but it leads to a key question for many home cooks: does overcooked fish still have protein, and is it still a nutritious choice?

Overcooking fish can reduce its flavor and moisture, yet studies show that cooking can actually increase the concentration of some nutrients, like omega-3s, by causing moisture loss. So, how does cooking affect fish in more nuanced ways, balancing these pros and cons to produce a delicious and healthy meal?

Over 90% of people in a recent survey reported seeing a white, fatty substance ooze out of their fish during cooking, especially salmon. Contrary to popular belief, this substance is not fat but a protein called albumin.