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Shrimp Fish

Meat vs Fish and maybe Shrimp

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Meat vs Fish and maybe Shrimp

Chemicalkinetics | Dec 13, 2009 10:03 PM

I do not know exactly when and where I get this idea, but I always have the impression that fish goes bad much quicker than meats (like beef, pork). I am pretty sure it is true, but I cannot be 100% sure.

So let's say I left a piece of beef and a piece of fish on the counter at room temperature for two hours. I get a greater chance of food poisoning from the fish, right?

I also have the ranking order of:

Beef=Pork=Lamb > Chicken > Fish.

Am I correct? What about shrimps, lobsters and crabs?

(I suddenly thought of this because I am trying to de-frozen my shrimps by moving them from freezer to refrigerator).

Thanks.

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