A group of scientists from the Institute of Biophysics, Siberian Branch, under the leadership of Mikhail Gladyshev, studies the degree of "usefulness" of the thermal processing of fish for human body, determined that cooking the fish does not reduce the amount of polyunsaturated fatty acids in fish, which are necessary for normal functioning of the heart and the human brain. This is explained by the fact that polyunsaturated fatty acids in fish found in cell membranes, thus cooking of the fish does not lead to their collapse. Among all species of fish, most of polyunsaturated fatty acids were found in Saury, the concentration of polyunsaturated fatty acids, which is comparable to the concentrations of these acids in specialized cure.