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The video explains why seafood spoils faster than other foods, focusing on chemical breakdowns, temperature effects, and preservation techniques. It highlights the role of unsaturated fats and enzymes in spoilage, and the importance of storing fish on ice to extend its shelf life. The video also compares spoilage rates between tropical and cold water fish, emphasizing the need for careful selection and prompt consumption.

What happens to seafood after it dies that contributes to spoilage?

Why do seafood spoil faster than land food?

What role does temperature play in the spoilage of seafood?

What is the significance of keeping fish on ice?

How can you extend the shelf life of seafood after purchasing it?