I can not find this information so I posted here to see if anyone knows.
I don’t think so, at least not in the fish. This study indicated that cooking and microwave heating are the better processing methods to retain the health-beneficial ω-3 fatty acids in comparison to frying (70 to 85 percent of the EPA and DHA omega-3s were destroyed in the frying process) and canning (canning destroyed virtually all the omega-3 content) in the tuna.