Category
Category: Fish
5 entries in the fish category — sorted by risk.
Fish is a case where the cooking method and the species both matter. Raw fish (including raw tuna) contains an enzyme called thiaminase that breaks down thiamine (vitamin B1); a diet heavy in raw fish can produce a genuine thiamine deficiency over time, on top of the usual raw-food bacterial risks. Cooking neutralizes thiaminase, which is one reason cooked fish is treated very differently from raw in feeding guidance.
Tuna specifically carries a second concern even cooked: it's unusually palatable to cats, which tempts owners into feeding it as a regular meal rather than an occasional treat, and doing so raises mercury exposure and can contribute to a painful fat inflammation condition called steatitis (yellow fat disease) from the unsaturated fat in tuna displacing vitamin E. Smoked haddock and other smoked or salted fish add sodium and nitrate concerns on top of that. Occasional small amounts of plain cooked fish are generally fine; a fish-heavy diet is where the real risk builds up.
Caution — unsafe in amount or frequency (4)
Safe in small amounts (1)
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