Why does seafood go bad faster than meat?
In: Biology
Not necessarily, if stored correctly fish dont go bad fast. Japanese sushi chefs take extreme care to prepare and store fish, gutting and removing moisture and blood from the fish stops it from going bad. Fresh fish gutted, cleaned the day its caught and wrapped in kitchen paper and refridgerated can be eaten raw for up to 1 week (can tell by smell if not suitable for eating raw or not). Some fish can last even longer, tuna is a good example where it can be aged for a long period. Almost all good sushi fish is gutted the day its caught.
But if not treated well, bacteria grows really fast in fish guts, and the blood/ and high moisture is perfect conditions for the fish to rot. Meat on the other hand has less moisture inside, usually cut so theres less blood inside. Some fishermen dont keep the fish cold enough after it is caught.
Another possible reason (purely speculation) is more people buy meat than fish, on average your supermarket will have fresher meat than fish.
Source: making sushi and watching sushi chefs on youtube
Tldr; fish has alot of water (duh), moisture/blood is good breeding ground for bacteria. Also fish guts have bacteria.
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