Fish Season Kicks Off: Expert Tips for Safe Selection and Cooking

With the arrival of the fish season, the importance of making informed choices about fish selection and preparation has been brought to the forefront. Nutritionist Banu Doğanlar from the Department of Nutrition and Dietetics emphasizes the need for consumers to be aware of various factors when purchasing and preparing fish. She shares vital guidelines on how to choose the freshest fish, the recommended weekly consumption amounts, and the potential risks associated with mercury levels in certain fish species. Doğanlar highlights that consumers should prioritize freshness when selecting fish. Fresh fish typically has a mild scent, firm flesh, and clear eyes. Additionally, it's important to consider the source of the fish, opting for those that are sustainably caught or farmed. To ensure the best quality, she advises checking for certifications that indicate responsible fishing practices. When it comes to preparation, Doğanlar points out that the cooking method can significantly impact the health benefits of fish. Techniques such as grilling, steaming, and baking are preferable as they help retain nutrients while minimizing added fats. She also warns against overcooking, which can lead to the loss of essential vitamins and minerals. In light of potential mercury contamination, Doğanlar recommends that consumers limit their intake of certain fish, especially those known to have higher mercury levels, such as swordfish and king mackerel. By following these guidelines, individuals can enjoy the health benefits of fish while minimizing risks associated with improper selection and cooking practices.