Background and objectives: Although cooking Makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. Therefore the different cooking methods should be evaluated to achieve a good procedure.

  Materials and Methods: The 4 common cooking methods includes boiling, baking, frying and microwave were applied to cook the fish samples. After cooking, the minerals and vitamins contents of the samples were measured and finally compared by the raw fish samples.

  Results: Na, Fe and Mn in microwaved and fried samples, K in microwaved, fried and baked, Ca in fried and P in microwaved samples were higher than the others (p<0.05). Mg in all cooked samples was higher than raw samples and finally Cu in boiled samples was lower than the others (P<0.05). Vitamin B₁ in raw and fried, Vit B₃ and A in raw and finally Vit D in raw, microwaved and baked samples were higher than the other samples (P<0.05)

  Conclusion: all cooking methods reduced vitamins contents of fish samples but affected differently on mineral contents, therefore different cooking methods can be applied variably for different destination on the base of the mineral.