Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia.
Live food fish are often transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. This process originally was started by Lindeye. Delivery of live fish without water is also being explored.While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000. Worldwide sales that year were estimated at US$400 million, according to the World Resources Institute.
If the cool chain has not been adhered to correctly, food products generally decay and become harmful before the validity date printed on the package. As the potential harm for a consumer when eating rotten fish is much larger than for example with dairy products, the U.S. Food and Drug Administration (FDA) has introduced regulation in the USA requiring the use of a time temperature Indicator on certain fresh chilled seafood products.