Why does seafood go bad faster than meat?
In: Biology
Two additional reasons sort of covered below:
When we kill a fish residual nervous static basically causes the meat to tense straight into a destructive activity that introduces lactic acid and other byproducts that begin the decomposition of the meat very quickly. This can be bypassed by the tricky but fascinating process of Ikejime which works by trying to kill the fish as quickly as possible and then breaking the neuroligical structures that allow this to happen.
Video here: [https://www.youtube.com/watch?v=TS4AM9mPX-8](https://www.youtube.com/watch?v=TS4AM9mPX-8)
The other reason is how we prepare the fish which;
1) removes all the natural defensive systems a fish has against bacteria (mucous, scales etc).
2) Then we wash it which introduces a rich easy layer for bacteria similar to how washing your hands without drying them just replaces one bacterial layer with another.
This guy has a fish butchery which goes into the ways we mistreat fish meat as we don’t think of it like other meat. He goes through the steps of avoiding all of that which allows you to do wild things like ageing fish meat. It’s spectacular what you can do when you don’t give the rotting process a massive head start.
His method involves using ice and not touching any of the scales, skin, no washing etc until it’s time to prepare for either aging or cooking.
fasctinating stuff where basically the stinky fishy smell is avoided and you can age fish meats for days or longer to make it a better tasting dish.
[https://fishbutchery.com.au/pages/about](https://fishbutchery.com.au/pages/about)[https://www.mrniland.com/](https://www.mrniland.com/)
really really good read on the topic if you get a chance to get a hold of the book.
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