If you’re an eco-conscious eater, you’ve probably asked how your fish journeyed from ocean to aisle. But have you ever asked how the fish died? Researchers have shown that meat from stressfully slaughtered fish may have a shorter shelf life—and a worse taste—than fillets from quickly killed fish. In the study, to appear in the 1 January 2016 issue ofFood Science, the team compared two groups of rainbow trout.
follow the link for the rest of the story. http://news.sciencemag.org/plants-animals/2015/12/more-humanely-fish-killed-better-it-tastes