Reheating fish in the microwave is generally a bad idea due to its delicate protein structure, which can lead to dryness and flavor loss. The intense heat can also oxidize omega-3 fatty acids, potentially turning a meal into a smell-filled disaster. Instead, the article recommends reheating fish in the oven at 275°F. By wrapping the fish in foil and adding moisture, one can effectively maintain its flavor and texture while ensuring it reaches a safe consumption temperature of 145°F.
Fish should never be microwaved as it is a delicate protein; high microwave heat destroys its moisture, resulting in dry, unappetizing food.
Microwaving fish can oxidize healthy omega-3 fatty acids, turning it into a smelly disaster rather than a flavorful meal.
For reheating fish, the oven is preferable; preheating to 275°F and baking gently preserves moisture and flavor, keeping it safe and tender.
To ensure your reheated fish remains delicious, use a thermometer to check that the internal temperature reaches 145°F.
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