Trim off any charred or burned pieces from the meat or fish as it can contain cancer causing compounds.

The charred areas of meat or fish are a main source of well-known group of carcinogens called heterocyclic amines (HCAs). HCAs occur when browning meat, whether it is cooked on an outdoor grill, in a hot frying pan, or broiling in the oven. HCAs form when high temperatures break down the amino acid creatinine, a chemical waste molecule generated from muscle metabolism.