<p>Fish is a vital component of the diet in combating malnutrition, as it provides high-quality protein, omega-3 fatty acids, and essential micronutrients. However, metal(loid) contamination in edible fish species has become an increasing concern. Metal(loid) concentration in fish varies significantly in raw and cooked form. People generally eat the cooked form of fish; hence, it is important to assess the metal(loid) concentration in different cooked forms. This review evaluates the impact of various cooking methods on metal(loid) concentrations in fish tissue. Several factors influence metal(loid) concentrations during cooking, such as leaching into the cooking medium, evaporation and volatilization, moisture loss, concentration effects, chemical transformations, changes in bioavailability, and interactions with cookware and the cooking environment. To reduce metal(loid) exposure from fish, it is advisable to use non-reactive cookware, favour boiling or steaming, and avoid acidic preparations in metal pots. Additionally, using uncontaminated ingredients, avoiding reused oil, and ensuring proper ventilation when frying or grilling are important practices. Overall, this review suggests that changing the cooking methods can significantly reduce the metal exposure to people consuming it.</p>