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).
Updated 5 months ago | 15
Updated 5 months ago | 9
Updated 1 month ago | 2
Updated 4 months ago | 5
Updated 1 month ago | 1