by Monica Marelli
The best oil for to fry the fish? Extra virgin olive oil. This is demonstrated by a Spanish study coordinated by Dr. Bárbara Nieva-EchevarrÃa, of the University of the Basque Country, published in the scientific journal Food Research International (sciencedirect).
Researchers have seen that if the so-called smoke point (you realize it because a gray steam starts to rise from the pan) dethe oxidation processes that "damage" the fats (in particular polyunsaturated) not only of the oil (as we already knew), but also of the fish, leading to the formation of acrolein, a substance toxic to the liver.
Sea bream and sea bass (the two species considered) are not limited to absorbing the more or less healthy substances present in the type of oil used, but also to give up part of their precious Omega 3 to the liquid in which they are immersed, becoming impoverished and, at the same time, increasing the quantities of perishable lipids. The conclusions of the team of researchers of the Basque University?
To cook at high temperatures, no to seed oils which, being rich in polyunsaturates, are easily altered. L'extra virgin olive oilon the contrary, it contains almost exclusively monounsaturates, which resist better. Besides, owning several antioxidanti, block the formation of acrolein in the bud.
Therefore, you should no longer have doubts about the type of fat to choose. But for a really healthy fry (fish or not fish that is) it is necessary to pay attention to others too details. As Professor Giovanni Lercker from the University of Bologna explains.
