Why fish spoils so fast

Get 20% off plant-based, eco-friendly tableware with code MINUTE20 at www.zunglestore.com/discount/...
Why does fish go bad so quickly - and what can you do about it?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués M, & Vidal-Carou M. (2002).Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8ºC) and stored in ice. Journal of Agricultural and Food Chemistry 50, 6504-6510. pubs.acs.org/doi/abs/10.1021/...
-Doyle JP. (1989). Seafood shelf life as a function of temperature. Alaska Sea-Gram No. 30. Marine. Advisory Program, University of Alaska, Fairbanks. seafood.oregonstate.edu/sites...
-Erkmen O & Bozoglu T. (2016). Spoilage of fish and other seafoods. Food Microbiology: Principles into Practice 301-306. onlinelibrary.wiley.com/doi/a...
-Huss HH. (1995). Quality and Quality changes in Fresh Fish. FAO Fisheries Technical Paper 348: FAO, United Nations, Rome. www.fao.org/3/v7180e/V7180E00...
-Vladau V, Bud I, & Stefan R. (2008) Nutritive value of fish meat comparative to some animals meat. Animal Sciences and Biotechnologies 65: 301-5. journals.usamvcluj.ro/index.p...
𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
Get some great tips and ideas for storing your fish here: www.seriouseats.com/best-way-...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Brian Himelbloom, Associate Professor (retired) at the Kodiak Seafood and Marine Science Center, University of Alaska Fairbanks
MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC.
Merch | store.dftba.com/collections/m...
TikTok | / minutefood_
Twitter | / minutefood
Instagram | / minutefood_
Facebook | / minutefood

[@NominalJoe]

The fact that fridge temperature is basically the same environment for the fish (and everything on it) is such a revelation, I can't believe I didn't realize it before. Thank you!

[@jaseb5120]

wait a second... doesn't water transform in ice in the fridge?

[@pedroff_1]

@@jaseb5120 In the freezer, sure, but the fridge is still a few degree above 0

[@bhimawaskita2540]

@@jaseb5120 No, water turn into cold water if the water putted in the fridge. It turned to be ice if it inside freezer. There is the difference between them. Freezer way colder than fridge while fridge is colder than environmental.

[@whimsinator2982]

@@jaseb5120 Water doesn't freeze in the fridge, it freezes in the freezer. Also the volume of water is lesser compared to the oceon so it cools more readily

[@johnnychang4233]

@@jaseb5120 The issue as explained is that fish have fat that tend to stay more liquid as such lower temperature before the freezing point, and also contain those anti-freezing and pressure resistant compounds which may harbor the bacteria that can also survive such cold temperatures just a little above the freezing point.

[@naga13285]

As a chemistry and biology teacher, I have to give you a BIG THANK YOU for answering a question that I never even realized I should've been asking. It all makes so much sense now, like why fish are so full of unsaturated fats as opposed to land dwellers. Your channel is awesome, and the simple act of listing your sources makes it a great food science learning resource, if only to just raise interest! Please keep up the good work, I'm definitely going to show this to my students!

[@HeroDarkStorn]

I was always told, living in sea-less country, that logistics is the primary reason for fish spoiling faster than other meat. Though eventually I learned that we get corn from America, wheats from Africa, pork from Spain while actually having few local "sea fish" sources (grown in factory-like things), the theory was quite weak even before watching this video, but only now everything clicks logically. So thank you for putting it all together!

[@MadMadCommando]

Modern flash freezing is amazing at preserving fresh tastes and textures. I think most meat and fish for sale should be sold frozen to reduce food waste. Maybe you could do a video advocating for giving frozen food a better name?

[@d3w15]

Oh that's an awesome idea! I'd love to see a video like that

[@Falcodrin]

It's already frozen once in the US legally. They then thaw it to sell it thawed which is stupid af.

[@burgersnchips]

The fact the fish-counter at the supermarket always stinks is why I always buy frozen fish. You're buying a food item that has already started decomposition, even if those smell chemicals are technically non-harmful. Having it frozen doesn't affect the flavour or texture and you proved that by advocating for freezing it in your fridge with that convoluted method.

[@nozrep]

lol. convoluted! love it. Yah I never seen anybody do that either. Although it seems, maybe, many people do. Mine might be convoluted too though.... I put the fish fillets I catch myself into a bag and top it up with water then freeze it because I don’t own a vacuum sealer or anything like that. It at least prevents freezer burn. Then I just thaw it back out.

[@TheoEvian]

This explains a lot why the Japanese care about freshness of fish so much they eat it raw right after filleting (sashimi) or after slightly heat-rendering it (tataki). They just don't want it to turn bad. This is also why you can buy living crabs or scallops in Japanese supermarkets (even though smaller fish shops are probably better if you know where to find them, I was probably in too big of a city and too lazy to do so) - not only they taste better fresh, they last longer too!

[@PredictableEnigma]

You can buy live seafood in many coastal locations, not just Japan. I live on the Gulf of Mexico and only get fish at the dock market.

[@naranjo5277]

also they have the ikejime (idk how its written) way of killing the fish that makes it more humane and to last longer

[@teresashinkansen9402]

The japanese takes that "freshness" to the extreme to the point they fillet and eat those creatures alive. To me that's pretty bad.

[@Phlegethon]

I didn't even know you can keep your fish in your fridge, I thought everyone just put fresh fish in the freezer immediately.

[@sparklingwater925]

Same for me I thought this was what everyone did

[@kalamay]

Yeah, that's so weird keeping fish on the fridge but not on the freezer

[@umi3017]

But fridge with bag of ice seems easier to unfreeze, unless you have some fancy 0C "fresh freezer"

[@nozrep]

yah I mean I do, for fish that I myself catch. I knew you could refrigerate grocery bought fish or any fish I guess but I thought it was like, people buy it, take it home, refrigerate it, but then still cook it for dinner the same day or night.

[@1234567895182]

@@umi3017 you can thaw fish in water for about 30 minutes, from frozen. Doesn't really take that long unless you are dealing with a big whole fish. Even still, shouldn't take more than an hour.

[@satansamael666]

The spoilage factors can be controlled to “dry age” fish at home reasonably easily by freezing it. This works for cold water fish more since you aren’t shutting down all the microbes all the way allowing for the aging process to happen. The freezing in this case makes it easier to control the flavor profile because the age flavor accumulates slowly enough to select for certain flavors. Also, even though biologically fishes are cold blooded, culinarily speaking, there’re fishes that are considered warm blooded(eg. tuna, swordfish, marlin etc). The reason why it’s considered warm blooded is the ability to spontaneously generate warmth for quick bursts of energy. Those fishes are ok for the fridge but not exactly as long as other meats.

[@samsadowitz1724]

Those fishes especially should be stored in an ice bath or completely covered in ice once thawed. This goes for all of your pelagic fishes because they are super susceptible to histamine/Scombrotoxin buildup in the meat.

[@satansamael666]

@@samsadowitz1724 actually freezing is the best way to do so because it’s so easy. Like just chucking it into the freezer for a long while easy. Plus it ages slowly enough that to pull it out and tasting it isn’t as time sensitive as charcuterie or steak sometimes.

[@samsadowitz1724]

@@satansamael666 I was referring to keeping them fresh and not frozen. And even then, after what I learned in a class, I still wouldn't feel comfortable about storing pelagic fish that have been thawed in anything but an ice bath/completely covered in ice.

[@satansamael666]

@@samsadowitz1724 a lot of fish nowadays are always frozen first. Truly fresh fish is rare because flash freezing kills off the parasites. The only cases where fresh fish is available is in restaurant settings where the fish would be caught recently.

[@samsadowitz1724]

@@satansamael666 I think you meant "coastal" not "restaurant" restaurants away from the coast get their fish just as fresh as anyone else

[@starfish258852]

As a chemical engineers whom has worked in QA within the Food Industry for nearly 5 years, I knew most of this based on deduction, but not to this depth of analysis. Great job, thank you.

[@mattholwood]

Mind blown, this is the reason I've always disliked fish unless caught & eaten within a couple hours. New favorite YT food channel, please keep creating!

[@chiranths8597]

Love all your vids. pls continue the great work

[@radostwaszkiewicz4982]

More about plant cooking please!

[@MinuteFood]

We've got a few videos in the works that you will love!

[@Agn0sticus]

- EDIT: Nevermind, it is based on PLA with bamboo fibers. So as far as I know, anything made from bamboo needs glue to get the smaller bamboo into shape. Now, coffee cups made from bamboo are known to migrate those harmful glues into the coffee. How is that prevented in these bamboo dishes?

[@MrDanisve]

By using non toxic glue? My toothbrush is bamboo, and is made of two parts glued together. All safe for human consumption.

[@bytesandbikes]

I doubt it's PLA if it can be microwaved. More likely PVC/A or HDPS

[@L_Maris]

Thank you for including celsius

[@rogerszmodis]

I only buy fish that is still frozen. Many suppliers can process and freeze the fish right on the boat and if not that they do it at the docks. And even the fresh fish at the store was frozen at some point in the supply chain. More accurately it’s pre-thawed, not fresh. Unless you live right at the shore you probably don’t ever get fresh fish.

[@jaamacdagaale5145]

i love fish and Chemistry and this channel has both explained. thanks

[@giesmania3295]

This was very helpful thank you

Loving these videos! ❤️

[@Vexcenot]

Finally a clear explanation. Subbed

[@jsoyinka]

This channel is awesome! I love the content so far and I'm super excited to see more!

[@goyoroth]

Really interesting topic that anticipated my every question from whether warmer water fish spoil slower to the segue into the plates at the end! Rarely has an ad been more suited to content.

[@acedes8689]

Amazing vid. Liked it!

[@arifhossain9751]

so in summary... to keep fish fresher, popsicle them.

[@sciencetoymaker]

I'm curious, are fish preservation methods like smoking (Shad), pickling (Herring) and canning (Sardines) really effective at stopping the fats from becoming rancid?

[@MinuteFood]

The only way to really slow down oxidation is to limit the fish from coming in contact with oxygen

[@samsadowitz1724]

@@MinuteFood I will also add that these methods do work by depriving bacteria of their necessities to live. (PH, moisture/water, and oxygen) without the use of temperature to kill the microbial pathogens. Cold smoking is used in conjunction with curing/salting to deprive both water and oxygen from the meat of the fish because the smoke will form a barrier around the exposed meat during the smoking process. Hot smoking does this, but also uses temperature to kill microbial pathogens. Canning both cooks the meat for a short time, but most importantly, it deprives the environment of oxygen away from the meat allowing for it to not only be shelf stable, but also prevents spoilage. Pickling deprives the bacteria of oxygen by keeping the meat immersed in a liquid with a PH below the point for most bacteria to thrive and slowly kills the bacteria in the meat. But the one bacterial pathogen that is resistant to most, if not all, these methods is clostridium botulinum (botulism) this can survive, or even thrive, in low oxygen environments, so nitrates or nitrites are added to inhibit its growth. Pickling and cold smoking do not do a good job of killing parasites that are commonly found in some fish, so it is required to deep freeze some fish species for a certain period of time at or under a specific temperature (an example being one week minimum of freezer temperature at or below -4°F) before using the fish in those applications.

[@nozrep]

there are some interesting “historical” type videos on pre-refrigeration, pre-electricity, pre-freezing technology methods of commercial fishing and how they preserved the fish for long periods. And yes, they used all those methods. Saw a real good one from Townsends historical channel one time. And the Norwegians and or other Scandinavians had this one method where they were able to salt, hang on poles, and dry tons, literal tons, of fish and it allowed them to preserve it and eat it months later. Like, “fish jerky” lol. The pre-refrigeration preservation methods are a fun “dive” into the history “corner” of youtube if you consider yourself a history enthusiast! Some of those methods seem so gross to our “modern sensibilities” but they worked! Salt salt salt and more salt.

[@samsadowitz1724]

@@nozrep I can also vouch for this because I am an enthusiast when it comes to charcuterie particularly when it comes to curing and smoking meats..... and you are also correct, steer clear of all these products if you have high blood pressure because salt

[@xhisteriah]

First video of yours I’ve seen, and I knew you were a scientist as soon as I saw how you drew oxygen reacting with fat

[@thezanzibarbarian5729]

Here's something you might be interested in with regard to fish. 30+ years ago I used to do fly fishing for Trout. I'd catch my limit of three fish, take them home and my mum (RIP) would cook them that evening. The Trout tasted wonderful. My father (RIP) was a marine biologist. Now he told me something decades ago that I remember to this date and refers to freshly caught and cooked fish. _"When a fish is caught and out of the water, within 24 hours most of the sugars in it's muscles have started to turn into starch. Freezing it just slows that process down. It won't stop it. So the fresher the fish, the better it tastes."_

[@Falcodrin]

If catching fresh icing immediately still helps though if you catch shark do yourself a favor and peel the skin before icing. It becomes impossible to peel when chilled.

[@thezanzibarbarian5729]

@@Falcodrin Not many sharks to catch in the middle of the UK. But if I do catch, kill and freeze a shark, I'll remember to peel it first 8-))...

[@Falcodrin]

@@thezanzibarbarian5729 there are sharks in the Baltic but idk if they are legal to eat

[@lateoclock4281]

We have the same pyrex tupperware. It's the best tupperware I've ever had and I hope more people try it.

[@antonventer8532]

Hi I earned my PhD in Food Chemistry recently and would love to consult or write for your channel. You have great content and I love your videos. Not many youtube channels go into Food Science. So thank you very much!

[@user-lo8yo4mk8s]

I wanted to get better at cooking by learning the processes behind food and cooking so, I found minute food.

[@BL3446]

Why put it under ice in the fridge but not just in the freezer?

[@MinuteFood]

You don't want to freeze it - I mean, if you do want *frozen fish* by all means freeze it! - you just want to chill it as close to its freezing point as you can to keep it fresh.

[@samsadowitz1724]

@@MinuteFood can confirm. I work for a grocery store, and we not only keep the refrigerators at around 30°F, but we also completely surround them in ice

[@dragoncurveenthusiast]

Thank you for the Celsius, it's highly appreciated! Greetings from across the pond :-)

[@justinmidgette2391]

Sonic’s crushed ice is awesome for keeping fish chilled just ask for a bag through the drive through.. I think it’s like $2.50 a bag at least in Va

[@UnPuntoCircular]

Beautiful video 🥰🥰🥰

[@MoreDreadPT]

Please make a video on fats, saturated, un-saturated, and, everything you should know about cooking oils.

[@ralllao7295]

Thanks for displaying celsius! :)

[@BenjaminJex]

That was great!! What music was that?, it was nice and warm

[@Champs-ek7lh]

Does that plate fit easily in the dishwasher?

[@MinuteFood]

Yep, it fits easily in the bottom rack of my (standard) dishwasher!

[@samsadowitz1724]

As a professional in the seafood field looking at these comments... MY TIME HAS COME!!!

[@tankermottind]

Does the cold-blooded factor also mean that reptile meat would spoil faster than mammal meat? Is that a reason why people don't seem to commonly eat reptiles?

[@GaasubaMeskhenet]

I highly recommend the Vox video about the Ikejime method if you're a fisher

[@samsadowitz1724]

It does wonders. I'd say it's mandatory for fish known to have a strong, oily flavor that is unpalatable to some.

[@GaasubaMeskhenet]

@@samsadowitz1724 yes! And also be careful of amateur KZbin videos. How little the animal suffers is part of it so it's important to do right!

[@DAISNAID214]

Since talking about how long fish can last in the fridge, how long does all meat typically last in the fridge? Sometimes we take meat out and don't cook it for a few days. Sometimes longer and we get uncomfortable and just throw it out 😞

[@samsoncooper1]

Use your nose, if it smells okay it probably is

[@cheeze5459]

What about the freezer

[@AaronFigFront]

This also shows that oxidative stability is important for oil for high heat use like reuse oil for frying. And you can also use this to DIY high oxidatively stable oil with cheap refined but omega 3 rich plant oil using tons of antioxidants rich herbs from a garden during frying.

[@UnDeaDCyBorg]

Dunno why this was recommended (ok, I actually have a decent idea), but I'll jump on the heap of people writing they never really asked this question, and are still glad to have it asnwered. In hindsight, it's kind of obvious, actually. Unexpectedly educational.

[@KnowArt]

Such a good video damn

[@eliscerebralrecyclingbin7812]

Cool thanks

[@seighartmercury]

I'm slightly upset there was no mention of Ikejime, but the video is still incredibly informative overall. Great job as always!

[@berangereduquesnoy5780]

Love you videos

[@punkdigerati]

I didn't notice the plate, but I did notice the Costco Pyrex bowl set.

[@tobygore6447]

Didn't know this

[@ditto7380]

Any interest in a sequel covering the mechanics of the ikajime style of fish preservation?

[@napalmholocaust9093]

I used to cut swordfish and salmon. We had to throw out both at the same expiration date. The swordfish was always still good and I took it all home. The salmon would be mush. I never thought about it. Our commercial coolers were very cold, more than usual with a common wall with the freezer and it's door was inside the cooler only. Still turned the salmon. Apparently it was right for the swordfish. You'd think people would know this in restaurants (especially the corporate one I was at) with prices as high as 20 a pound at the table (maybe 8 or 12 wholesale).

[@itamarsadan6089]

grear video!!!!

[@randomstuff5956]

Now it’s time to learn quantum entanglement, with my fish & chips.

[@SilverScarletSpider]

Would it be better to just put the raw fish in the freezer and defrost before cooking instead of the refrigerator and messing with melted crushed ice in limited-use plastic bags?

[@samsadowitz1724]

Not recommended because there's a good chance that fish has arrived at the grocery store frozen. It is strongly advised against refreezing a previously frozen product.

[@SilverScarletSpider]

@@samsadowitz1724 Why is it not recommended to refreeze? If the purpose of putting ice on top of fish in a refrigerator is to slow decay, prevent food bourne illness, and increase shelf life; then wouldn’t putting it in a freezer would slow the decay much more effectively?

[@samsadowitz1724]

@@SilverScarletSpider the way I understand it is that refreshing increases the risk of food borne illness.

[@crapyman]

Whould you make a video about space food, a subject that combines my two loves.

[@kainingyao7873]

The fact that fish spoils so easily is also why it's easy to ferment it, too. Fermenting the fish takes advantage of its propensity to spoil to preserve it, too, which is why ferments fish products are pretty common throughout the world.

[@C.S.M.Hageroth]

Then what are the downsides to freezing the fish? I love the new channel. Great stuff! *cheers

[@dovahkat9635]

If I'm not mistaken, I believe with pretty much any meat freezing it too cold for too long can cause freezer burn, which can ruin the flavor very easily.

[@ThomasBomb45]

@@dovahkat9635 If left frozen too long (weeks or months) you get freezer burn. If you leave thawed fish too long (days) the flavor and safety is ruined much faster

[@kevinlcarlson]

Fish processing plants can add a thin coating of ice called "glazing", which prevents freezer burn

[@tkjho]

@@dovahkat9635 freezer burn is basically similar to freeze-dry, turning the meat into jerky. Don't throw it out, just throw it in a pot to make soup with.

[@zakosist]

If you gonna eat it the same day, then you save time and electricity by cooking it from fridge temperature versus cooking it from frozen

[@galliumgames3962]

I sometimes get tropical fish from friends the day of the catch, it’s so much better when it’s that fresh.

[@shim2dawg]

If you are cooking the fish the same day that you get it does it not matter or is there still a significant benefit from putting it on ice in the fridge?

[@yingzhu4383]

Any chance for a video explaining in detail why fried food is acidic? Always wondered

[@nozrep]

well fatty acids are just that: fatty acids. Not like, bad acids. No quite contrary, good acids. Like omega 3 fatty acids. All food oils and cooking oil are forms of fat of course, and all oils and fats contain fatty acids. And there’s fatty acids considered healthy and there’s fatty acids considered unhealthy. Thus unsaturated fats versus saturated fats. Well that’s about all I know you’d have to do some more in depth research reading and or watching stuff that the nutritional biologists and food scientists have published over the years if you want more detail but yah, basically, technically, any food that contains a “fat” also contains a fatty acid and therefore could be thought of as “acidic”. And therein lies “the rub”. Because that is not what they mean. Over the past decade there has been this health food trend and now saying that something is “acidic” in relation to food is an over-used “buzzword” for supposedly unhealthy stuff. When in fact, many many many healthy foods definitely HAVE acids in them. Healthy fatty acids.

[@nozrep]

So, thus, therefore, you can also have an unhealthy, delicious fried food or healthy, delicious fried food if fried in a “healthy oil”; but alas, most fried foods are unhealthy because healthy stuff like coconut oil, olive oil, avocado oils and such healthy oils are NOT what is used for most fried foods. Certainly not restaurants.

[@demircan_demirbag]

Good video. If there was say articles it would be easier to follow.

[@santoast24]

Man I havent had any sort of sea food in ages... maybe I'll do fish n chips one of these days

[@jakobrosenqvist4691]

Now this is why we ice our fish as soon as we catch it and freeze it directly after processing if we are not eating it the same day. While a deer we keep hanging from the roof in the butcher room for a few days before processing it.

[@jaekyungseo5720]

Draining blood and removing guts is also a super critical factor. Research ikejime. Its a japanese tecnique for prepping fish. If you drain the blood while the fish is alive and remove the organs, the fish can stay fresh for weeks. Land animals get their blood drained and guts removed always. But fish stay whole most of the time after they get caught. The blood and organs rot faster than the flesh.

[@MilnaAlen]

My grandpa did almost the same, he woul often kill the fish by hitting it with a firewood just before gutting it. Sometimes they would die on the boat and wait like 30 mins at most, but most would not. I don't think he had the skill to gut a wriggling fish tho, I know if you cut wrong you spoil the whole fish.

[@nozrep]

my method me and my dad use for the fish we catch in the Gulf is to put the fish fillets in a bag and fill the bag with water just over the top of the fish. And then freeze it. Then thaw it when ready to use. It works pretty good. Well ok dad switched to his new fangled vacuum sealer and then freezing, which also works real real good. Thank God for modern freezing technologies!

[@ThePizzaBee]

There’s been walleye in my freezer since august ._.

[@papageno88]

OR: Buy your seafood frozen. From what I understand, most seafood is frozen onboard the vessel where it is landed, meaning it's going to be fresher than fresh fish. Also, if you aren't purchasing fish local to a body of water you could drive to on a weeknight, odds are it came into the megamart/fishmonger frozen anyway and they just pre-thawed it for you.

[@scasny]

the moment you froze almost any fish it lost all characteristic flavor and its mostly a tasteless mush. My understanding of fresh fish is 2 max 3 days after killing it and store it at 2-4°C.

[@KuruGDI]

Add Zungleboo: "We currently ship to the U.S. and Canada." 😩 EDIT: Yes, I read the "If you wish to deliver to other countries, please contact us [...]. We'd be happy to work on a solution together." After all, delivery to eg. the EU is not a given.

[@MilnaAlen]

Yeah the law change made it harder. Most large online stores now automatically charge you the customs fee and there's no problem. But if you don't pay it in advance and order something outside EU, it's a big hassle to the customer. Many probably don't bother unless it's an expensive product. They probably don't want to deal with the complaints and demands of getting their money back, lol. Also it's not very sustainable if the products just get destroyed/thrown away by the customs.

Why wasn’t the fridge freezer mentioned? Wouldn’t it make sense to put fish in there?

[@cassieoz1702]

I only buy fresh seafood for eating the same day. We can eat all the other time-stable foods or frozen stuff on the other days

[@Eriorguez]

Tuna are cold water fish, but they are functionally warm blooded (the dark meat close to the spine, rather than being skin deep at the sides as in mackerel, are the main swimming muscles that keep the fish always moving, and being deep in the body means the heat they generate isn't radiated into the water but instead warms up the blood flowing near them), and they do last longer in the fridge than stuff such as salmon and mackerel. Mackerel sharks, such as mako, salmon shark and porbeagle, also have this strategy. But I wouldn't treat shark the same way as bony fish in terms of preservation, as their tissues are filled with urea and that means they will stink of urine in no time. And, well, they are utterly unsustainable species to fish, and have an insane mercury content, so, despite being traditionally eaten in some places, you shouldn't really go for them (even if the experience of eating fish that feels and tastes like pork is weird and unique).

[@Falcodrin]

Deep fried shark nuggets are quite delicious

[@PreciousGaming15902580rAf]

Do you guys not have deep refrigerators ?

[@oogalook]

I love your style. Consider me subscribed.

[@leckertoastbrot6532]

cute art!

[@Barakon]

Also use salted ice.

[@sikhswim]

Why not in the freezer instead of “under ice” in the fridge?

[@PastaAivo]

One additional reason I've heard sited is the harshness of some methods of catch. Something like trawling can cause the fish to be crushed under all the mass while still alive and thrashing for its life, accumulating stress hormones and injuries in the process. There could also be a longer delay between the fish being gutted and exsanguinated compared to meat production, where the blood is generally drained right away. Pretty sure I've seen/heard fisherman explain that when fish is gutted and drained straight from the water, the meat lasts way, way longer (which is obviously easier in small scale).

[@ConstantChaos1]

Why did we not get chemical names?

[@user-ov2fc5sd1e]

Does this apply to canned fish?

[@ShaffafAhmed]

so u guys dont have a freezeer compartment in the refrigerator ?

[@jameslogie4342]

It also doesnt help that suffication, the main killing method for fish, causes it to spoil faster.

[@chris999999999999]

It's not applicable to store bought fish, but if you catch them yourself bleeding them out as soon as you can get them in an icewater slurry will vastly improve the meat quality. Even more than killing an filleting since it pulls most of the blood out of the meat.

[@joeshabado1431]

Flash freezing is making buying fresh fish almost uneconomical. Quality is gotten great and frozen lasts months(years if texture doesn't matter to you). Plus in the US all sushi has to be frozen so no matter what you're eating frozen fish.

[@Flightunamed]

Funfact: killing the fish immediately after catching it tends to slow the decomp process. I dont know the exact science behind it, but it has something to do with fish being placed in a highly stressful environment that causes said process to go faster

[@NoVIcE_Source]

man, realizing just how many fish die a painfully slow suffocating death surrounded by the dead bodies of other fish. Killing it asap seems just morally right

[@ExtremUnknownAl]

I heard that fish aren't drained for blood as fast as other meats, and that has something to do with how long it lasts. Something about suffocating fish makes it go bad faster? no clue if it's true.

[@ellotheearthling]

Me: Doesn’t eat fish Also me: Watches anyway

[@deadbrav]

Suggestion: Make a video about crambled eggs

[@mr.wonderful4737]

The way most commercial fish is killed is the primary reason why fish goes bad very fast. Suffocation is the most common method of killing fish as it is the most efficient and low cost method for large scale fishing. Suffocation causes bad chemicals to build up in the fish body and causes it to rot faster. The Japanese ikejime method where the fish is immediately killed using a brain spike and its blood drained allows the fish to last much longer and develop flavors as it age similar with beef. But this method is very expensive because each fish is very small vs value dense cows.

[@shuaige3360]

In China we often buy fish alive, so we know when they have been out of the water ;)

[@MuhammadHanif-bx4pb]

umm... freezer anyone?

[@djlapio93litlebro]

whats wrong ceramic plates?

[@ryuzaki5491]

Why do fishes get spoiled when you pour water over a thawed fish it and freeze it again?

[@TysonJensen]

Fish are frozen in liquid nitrogen. If you are smart, you then buy the fish while still frozen (never thawed) and don’t thaw it until you plan to cook and eat it. Your freezer is absolute garbage at freezing things compared to liquid nitrogen, and the damage it does to the fish is why frozen fish have a bad reputation - people have long memories for that sort of thing. But modern frozen fish are totally fine - as long as they didn’t thaw and refreeze.

[@finlayeuh]

me: dw mom, i got this. *stares intensily at fish, taps it a bit, and sniffs it.* mom: what are you doing? me: just making sure this fish is good. mom: is it? me: yah, buy this one.

[@jonathanwilliams1065]

How long for Salmon?

[@brianedwards7142]

Unhygenix the fishmonger and his nemesis Fulliautomatix the smith. 🤣🤣🤣

[@Barakon]

Was it slaughtered via the ikejime method? If yes than it’ll last longer.

[@Zander10102]

Why not put it in the freezer?

[@AXMIM]

Nice, now i know why we find more unsaturated fat in fish then other meat. It's Nice to know.

[@guybrush1701]

That fish at 00:50 is staring right at me and it's making me uncomfortable, lol