Why does seafood go bad faster than meat?
In: Biology
Fish live in the cold. Things like cod, salmon, haddock, tuna, and swordfish live in water that is just above the freezing point of water (32F 0C). The “stuff” or enzymes in the meat that make it go bad can still “work” in the refrigerator. “Land meat” does not spend most of its life in the cold so when “land meat” is put into the fridge the “stuff” in the meat slows way down so it takes way longer for the meat to spoil.
Edit: I see a little confusion in the comments so I will simplify a little further.
Fish are cold blooded and their internal temperature is usually around that the temperature of the water is. Cows, pigs, chickens, ect are warm blooded. A cows normal internal temperature is about 101F (38.3C). Most fish live with an internal temperature much closer to a normal refrigerator’s temperature.
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