Feeding pigs that are diseased to fish by simply "cooking it is enough" is a misconception and very dangerous. Here are the reasons why:

1. Not all pathogens are completely killed by ordinary cooking temperatures
   Some bacteria, viruses, or parasites that cause diseases in pigs are heat-resistant or exist in spore forms, making them difficult to eliminate by regular cooking alone.

2. Risk of disease transmission through the food chain
   If diseased pig meat is not properly processed, pathogens can survive and infect fish, which may then spread further in aquaculture environments or even affect humans who consume infected fish.

3. Risk of toxin accumulation
   Some pig diseases produce stable toxins that are not completely destroyed by cooking, so diseased pig meat may still contain harmful substances affecting fish and consumers.

4. Requirement for professional handling
   Disposal of diseased animal carcasses must follow strict biosecurity protocols, including incineration, burial, or treatment with specialized chemicals, to minimize the risk of disease spread.

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In summary: Simply "cooking it is enough" when using diseased pig meat as fish feed is insufficient and carries many risks. Strict treatment measures are necessary to ensure safety for the environment, animals, and humans.