Eli5: Why does seafood seem to spoil so quick?
In: 162
Adding: a lot of the time, seafood have been killed by suffocating due to being out of water. Suffocating fish panic and flop around, which causes a buildup of stress chemicals that, combined with the blood not being drained, make the fish spoil faster.
The ike jime method of killing fish kills them instantly and drains their blood, meaning they dont flop around and cause the stress chemicals to build up, causing then to stay fresh far longer, and even allows for aging to build up a nice umami flavour. It’s not used often for fish caught en masse because it involves a lot of manual work, so ike jime slaughtered fish tends to be quite expensive.
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