Cooking omega-3's and other EFAs

Q. Are omega-3's and other EFAs destroyed through cooking? 

A: Fish prepared by baking, poaching, broiling, stir-frying, grilling, sautéing, and steaming do not cause significant reduction or damage to omega-3 fatty acids. Deep frying, however, due to extremely high temperatures, destroys omega-3 and adds large amounts of unhealthy fat to your meal.