Why the heck not fried?
I think this is just the health nuts injecting their opinion because they spend so much time trying to say fat is bad.
My organic chemistry knowledge is a bit weak but I’d take a guess that the Omega 3 fatty acids are easily soluble in vegetable oil and a lot of it would get washed out in the process of frying the fish.
I’ve got 15lbs of bluefish in the fridge maybe I’ll experiment:)