Tuna Rigor

When a fish dies a temporary stiffening of the body muscles occurs. This stiffening is called rigor mortis. After rigor mortis the flesh once again becomes soft. Postponing or prolonging rigor mortis in seafood, which can be achieved by chilling it, is highly desirable. This is because significant bacterial spoilage of the flesh will occur after rigor mortis has passed, therefore postponing the onset of rigor mortis will assist in extending the shelf life of the fish.

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