In UPA-esque animation, the NFB entertainingly explains the causes of fish spoilage and the steps required to keep today's catch fresh until it reaches your dining room table.

With such care in mind, you'll be able to grill a show-stopping fish dinner later that week without spoilage concerns. Read the original article on Chowhound.

All this allows bacteria to grow, which means you have this environment that's primed for very rapid spoilage.” The fish will get soggy and taste sour. The idea was to synthesize ikejime ...