Everyone is familiar with DHA, which is known as "Brain Gold" and currently acknowledged as a brain-nourishing nutrient.

Many people think that only sea fish contain DHA, but this is not the case.

Researchers from the National Grain and Oils Research Institute analyzed the content of DHA and EPA in the muscle and visceral fats of Alaska cod oil, salmon,hairtail,yellow croaker,stingray,snapperandcatfish,carp, crucian carpand grass carp.The results showed that except for carps, both sea and freshwater fish contain a certain amount of EPA and DHA in their fats.In particular, the muscle fat of catfish contains the highest level of DHA among all tested samples.

To avoid reducing the valuable DHA during consumption, proper cooking methods are necessary.Since DHA is not heat-resistant, it is recommended to cook fish rich in DHA using steaming or simmering methods.It is not advisable to fry as high temperatures can significantly damage the precious DHA.Steam or slow cook the method, it is not recommended to fry as frying at high temperatures can greatly destroy valuable DHA.Or use stewing methods; frying is not recommended as the high temperature can significantly destroy valuable DHA.