Nutritionist warns of toxins in specific fish parts

Nutritionist Cheung Yu-hei has issued a warning regarding three specific parts of fish that are prone to accumulating heavy metals, toxins, and parasites: the skin, gills, and internal organs.

According to the expert, fish skin can accumulate heavy metals such as mercury and lead, particularly in large marine species. The gills are identified as areas where toxins and parasites often reside, necessitating thorough cleaning or removal before cooking. The internal organs are noted as being highly susceptible to toxins, heavy metals, and parasites, despite their popularity in certain diets.

Additional health warnings include the risks associated with consuming large predatory fish like swordfish, tuna, and shark due to high mercury levels. Furthermore, high-temperature frying can produce trans fats, and certain heavily seasoned preparations may contain excessive sodium, which is a concern for individuals with hypertension.