Why does fish go bad so much faster than does fleisch (mammal meat)?
I think this is because the muscles (meat) in a fish is very soft, less dense and has high concentration of proteins. The bacteria will easily work on the soft tissues faster than on the hard muscles of beef. The same can be said of internal organs of other animals like cattle where the tongue, lungs, liver, eyes, intestines, and other organs need to be consumed within the first day of slaughtering the animal.
You may not want to read/hear this but please try to find out what is it that they do with tongues, lungs, livers, eyes, intestines, and other organs when people dies - if you are in remote areas you can give them 3 to 5 injection of kerosene in the stomach and bloodstream, otherwise the situation will become unbearable.
How many days can you keep fish in a fridge and expect to get it without that smell that we all hate? May be 2 days?
they do not have a real circulatory system, their blood disperses over the top and throughout, its not regulated and well defined like ours, keeping toxins in and depending on water for cleaning toxins... the larger the fish the longer toxins build up and the more dangerous to eat. Even small fish can be very stinky because they produce high oil content to stay protected in water...ever notice when you scare fish like throwing a huge old firecracker (the illegal kind) in the water...the smell is gross..they secrete extra oil when they are scared...to repel predators etc...they are just plain fishy!!! LOL
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