Grilled fish does not contain extra calories and fat because it is cooked without oil. However, fully cooked grilled fish can contain bacteria, such as E. coli and Salmonella which could cause diarrhea, vomiting, and abdominal pain. In addition, when fish are burned at high temperatures, the protein in fish meat reacts to heat and forms heterocyclic amines (HCAs) which could cause DNA mutations and trigger cancer.

Fish fats that falls into the charcoal and burns will cause smoke. Smoke from combustion itself contains polycyclic aromatic hydrocarbons (PAHs), which, when steaming upwards and are absorbed into fish meat, can increase the risk of cancer. These are the things you could do to minimize the risk of cancer from the grilled fish:

Before Burning Fish

• Separate fish from other foods and store them in the refrigerator to maintain their durability.
• Make sure all cooking utensils and grilled fish ingredients are washed so that they are not contaminated with germs.
• Wash hands with warm water and soap for at least 20 seconds, especially before and after processing raw fish.
• Season fish before burning. According to research, grilled fish soaked with spicy spices can reduce the HCA content by 90 percent.
• Cook the fish in the microwave for at least two minutes. This method can also reduce HCA content.
• Prepare fish in smaller pieces, so it doesn't take long to burn.

When Burning Fish

• Heat the grill for at least 5-10 minutes to get the right temperature.
• Grease the grill with oil so that the burnt ingredients do not stick.
• Grilled fish can look crisp on the outside, but the inside is still raw. The most appropriate measurement method can be to use a food thermometer that is inserted into the thickest side of the meat. Fish can generally be called cooked if the interior reaches at least 63 degrees Celsius.
• Reduce coals, so that the fish can be burned longer with a smaller temperature.
• Carefully return the fish every minute to prevent the formation of HCA.
• Use different equipment to store raw vegetables and fish to avoid cross contamination.

After Burning Fish

• Place the cooked grilled fish on an open plate for at least five minutes before serving. Stay away from sun exposure.
• When waiting to be eaten at the table, grilled fish lid with a serving hood to avoid contamination by bacterial-carrying flies.
• Be sure to wash all baking utensils with soap and warm water to avoid contamination of other foods.
• Save fish that have not been burned in the refrigerator, especially if you want to reprocess it in the next 1-2 days.
• When eating grilled fish, remove the burnt part. Add vegetables to the menu, too, because vegetables that are burned do not form HCA. By processing healthy grilled fish properly, it is expected that the nutrient content in the fish will be maintained and can avoid the risk due to the combustion process.