Preparation Certain cooking processes
transform the proteins and related molecules
in meat and fish into highly reactive products
that damage DNA and may thereby initiate the
development of cancers (p. 124). So the rule
for cooking meat also holds for cooking fish:
to minimize the creation of potential
carcinogens, steam, braise, and poach fish
rather than grilling, broiling, or frying it. If
you do use high, dry heat, then consider
applying a marinade, whose moisture, acidity,
and other chemical qualities reduce
carcinogen production.
Life in Water and
the Special Nature of Fish
As a home for living things, the earth’s waters
are a world apart. The house rules are very
different than they are for our cattle and pigs
and chickens. The adaptations of fish and
shellfish to life in water are the source of their