Why does seafood go bad faster than meat?
In: Biology
So at least part of the answer is how we treat fish on a commercial level. Like other commenters said some fish isn’t bled or cleaned until after it’s been dead for a while which encourages bacterial growth and decomposition. Then as the fish is processed it might get washed multiple times as it gets scaled, skinned, filleted, portioned and every time it gets washed the temperature rises and that warmer moist environment is great for spoilage.
On an entirely different level, some commercial fishing boats might be out at sea for several days at a time before returning with a catch, so add in the time down in a holding tank before certain fish ever make it to be butchered.
Alternatively if you get fish that’s bled and gutted soon after being caught and then butchered by a seafood specific market you tend to avoid these problems and fish can be good for just as long as meat.
Source- work for a seafood market that gets whole fish caught in this way and butchers them in house.
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