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What happened
The article explores the growing trend of cooking tinned fish directly in its can, addressing safety concerns and best practices. Experts weigh in on potential health risks, the impact on flavor, and offer tips for safely enjoying this convenient cooking method.
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Key insights
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Chemical Risks From Heating Cans
Heating tinned fish in its can could potentially release harmful chemicals from the can's lining, such as Bisphenol A (BPA) and other epoxy resins, which are linked to health issues.
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Safer Cooking Methods
The article suggests transferring tinned fish to a separate, heat-safe container for cooking. This method reduces the risk of chemical contamination and ensures even heating.
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Practical Tips
Practical tips are provided for preparing tinned fish, including recipes and techniques to enhance flavor and texture without compromising safety.
Takeaways
While cooking tinned fish directly in its can might be convenient, it poses certain health risks due to potential chemical leaching. It's recommended to use safer methods by transferring the fish to another container before heating.