Not Salmon or Mackerel! '4 Types of Fish Beloved by Taiwanese' Should Be Eaten Sparingly, Experts Warn of Heavy Metal Intake-3

After purchasing, it is recommended to ask the fishmonger to remove the internal organs first to facilitate subsequent storage and cooking. If you purchase thinly sliced mackerel, you can also process it according to the product's condition and the cooking suggestions on the packaging. It does not necessarily need to be completely thawed before cooking. Saury: Rich in oil, suitable for pan-frying or baking. Saury contains fat and Omega-3 fatty acids, making it a common household fish. Before cooking, you can process the head, tail, and internal organs according to the fish's condition, and then cook after cleaning. Saury can be pan-fried or baked, or simmered slowly with seasonings like soy sauce. If you wish to reduce additional oil intake, prioritize cooking methods like baking and avoid prolonged high-temperature deep-frying. Tilapia is a common and affordable fish. Its flesh is delicate, and the bones are relatively easy to handle, making it suitable for supplementing daily protein needs. Whether steamed, pan-fried, or in soup, it can be cooked according to family dietary habits, making it an easily accessible fish for the home table. Shishamo: Can be cooked by baking to avoid excessive additional oil intake. Shishamo is also a common fish choice, containing protein and fat. Before cooking, you can rinse and pat it dry, then bake it in the oven, adjusting the temperature and time according to the fish's size. Compared to high-temperature deep-frying, baking can reduce the need for extra oil and make it easier to control the overall fat intake.