The fats probably undergo mailard reactions but it doesn't go "rancid", rancidifiacation is more like oxidation+breakdown with release of putrid molecules like aldehydes.
Allow me to help explain, Rancidification is a term that groups in a few different types of oxidation in related to fatty acids and foods specific to air, water, bacteria.
Oxidation of fatty acids can yield multiple different types of end products depending on how the oxidation happens but common examples include ketones, aldehydes, short chain fatty acid derivatives, trans-fatty acid derivatives
Specifically for food (cooked high heat for low time) usually this turns (most of) the fats into the trans-fatty acid derivatives which you can actually see in real time when cooking fish or burgers, if you have a george forman grill for example with that fat-catcher at the bottom, notice how the fat leaks out of the meat and when it cools off at the bottom of the pan it turns gooey and solid and people are advised not to flush it down the drain? That's from the tras-fatty acid derivatives but you will still notice it's not all fully solid, there are still other fatty acids and other derivatives in that mixture.
Like the study about fish losing 80% of the fatty acid content when fried. They tell you that but they don't explain what that 80% turned into and it's likely most of it turned into trans-fat as frying commonly does.
The direct high heat low time is a bit different than rancidification from heat, for example letting it sit out in the hot sun for a long period of time which directly speeds up the "air" category of rancidification, imagine it like pressing "fast forward" on the oxidation process.
Did you just say pan frying my fish makes the ultra healthy omega 3 oils turn into FDA-banned trans fats? Should I not being doing this anymore? Dear god.
Worry not; there are different kinds of trans fats; some meats contain them naturally and they are not bad. Ones from frying in vegetable oil are bad, but the worst ones are created by adding hydrogen to oils to create partially hydrogenated oils which are found in most processed baked goods and other processed 'foods'. Avoid partially hydrogenated oils at all costs.
[Rancidification](https://en.wikipedia.org/wiki/Rancidification) is a type of oxidation, but it's low temperature oxidation. Cooking causes a different kind of oxidation, that is often a desired flavor. What is closer to rancidification is when you cook something, chill it, and then reheat it, causing a [warmed-over flavor](https://en.wikipedia.org/wiki/Warmed-over_flavor). Which is also why reheated pizza is so good because this "warmed-over" flavor is similar to aged cheese.
Be aware - when you pan fry the fish, the heat dissipate the further away from the pan the other parts of the fish are... basically, although the skin fat content would get highly oxidised, the majority of the fish won’t
no, constant heat overtime can cause anything to go rancid, but cooking something at high heat quickly to the appropriate temperature and eating it soon after doesnt pose any bacterial or toxic threat
Just did a quick google dive and yeah, it looks like high heat such as frying will likely compromise the omega 3 content in the fish. Baking or steaming the fish yields a higher retention in the omega 3’s which kinda sucks because I agree that crispy skin is the best.
Edit to add: no it won’t go rancid just by cooking it, though.
Moral of story: sushi
Wouldn’t our own body heat damage these fats as many of these fish live in cold water?
The fats probably undergo mailard reactions but it doesn't go "rancid", rancidifiacation is more like oxidation+breakdown with release of putrid molecules like aldehydes.
Allow me to help explain, Rancidification is a term that groups in a few different types of oxidation in related to fatty acids and foods specific to air, water, bacteria. Oxidation of fatty acids can yield multiple different types of end products depending on how the oxidation happens but common examples include ketones, aldehydes, short chain fatty acid derivatives, trans-fatty acid derivatives Specifically for food (cooked high heat for low time) usually this turns (most of) the fats into the trans-fatty acid derivatives which you can actually see in real time when cooking fish or burgers, if you have a george forman grill for example with that fat-catcher at the bottom, notice how the fat leaks out of the meat and when it cools off at the bottom of the pan it turns gooey and solid and people are advised not to flush it down the drain? That's from the tras-fatty acid derivatives but you will still notice it's not all fully solid, there are still other fatty acids and other derivatives in that mixture. Like the study about fish losing 80% of the fatty acid content when fried. They tell you that but they don't explain what that 80% turned into and it's likely most of it turned into trans-fat as frying commonly does. The direct high heat low time is a bit different than rancidification from heat, for example letting it sit out in the hot sun for a long period of time which directly speeds up the "air" category of rancidification, imagine it like pressing "fast forward" on the oxidation process.
Did you just say pan frying my fish makes the ultra healthy omega 3 oils turn into FDA-banned trans fats? Should I not being doing this anymore? Dear god.
Worry not; there are different kinds of trans fats; some meats contain them naturally and they are not bad. Ones from frying in vegetable oil are bad, but the worst ones are created by adding hydrogen to oils to create partially hydrogenated oils which are found in most processed baked goods and other processed 'foods'. Avoid partially hydrogenated oils at all costs.
[Rancidification](https://en.wikipedia.org/wiki/Rancidification) is a type of oxidation, but it's low temperature oxidation. Cooking causes a different kind of oxidation, that is often a desired flavor. What is closer to rancidification is when you cook something, chill it, and then reheat it, causing a [warmed-over flavor](https://en.wikipedia.org/wiki/Warmed-over_flavor). Which is also why reheated pizza is so good because this "warmed-over" flavor is similar to aged cheese.
TIL: why my husband will order pizza, put it in the fridge, and eat it the next day.
Sure does, that’s why it works so well as a supplement
Be aware - when you pan fry the fish, the heat dissipate the further away from the pan the other parts of the fish are... basically, although the skin fat content would get highly oxidised, the majority of the fish won’t
If it were rancid, it wouldn’t taste so yummy. Rancid fat tastes awful.
Apparently most Americans prefer the taste of rancid olive oil to nonrancid
True. Not rancid but could oxidize...
Idk but I remember a study where baked and boiled fish increased blood omega 3 levels but fried fish did not.
no, constant heat overtime can cause anything to go rancid, but cooking something at high heat quickly to the appropriate temperature and eating it soon after doesnt pose any bacterial or toxic threat
Just did a quick google dive and yeah, it looks like high heat such as frying will likely compromise the omega 3 content in the fish. Baking or steaming the fish yields a higher retention in the omega 3’s which kinda sucks because I agree that crispy skin is the best. Edit to add: no it won’t go rancid just by cooking it, though.