I understand that spoiled or old fish can make you very very sick, I just don’t understand why it’s so much worse than other perishable foods. Can someone explain this for me?
In: Biology
Certain types of fish (typically red fleshed such as salmon and tuna) have a particular bacteria that triggers an allergy-like response in your body e.g. skin rashes and other symptoms
Other than that, it’s more a probability thing than any other reason – you are more likely to eat raw fish (e.g. sushi), which hasn’t gone through a significant cooking process than other foods e.g. chicken or red meat, so are more likely to get sick from improperly stored fish than meat
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