Why do you cook fish before eating it?

* Safety: Raw fish can contain harmful bacteria like Salmonella, Listeria, and parasites. Cooking fish to an internal temperature of 145°F (63°C) kills these pathogens, making it safe to eat.

* Digestion: Cooking fish makes it easier to digest. The heat breaks down proteins, making them more readily available for your body to absorb.

* Flavor and Texture: Cooking brings out the natural flavors of fish. It also changes the texture, making it more appealing to eat. Different cooking methods (grilling, baking, frying) can achieve different flavors and textures.

* Nutritional Value: Cooking fish can actually increase its nutritional value. Some nutrients, like Vitamin D, become more bioavailable after cooking.

* Cultural Practices: In many cultures, cooking fish is a tradition and part of their culinary heritage.

While some people enjoy eating raw fish (like sushi), it's important to ensure that the fish is properly sourced and prepared to minimize the risk of foodborne illness.