&gt; You&#x27;re looking for something that goes bad in less than 1.5-two hours<p>I don&#x27;t think the target is &quot;goes bad&quot; as much as &quot;degrades in quality to a perceptible–or marketable–degree&quot;. Oysters, crab, <i>et cetera</i> (not sure about lobster) taste different, in New York, between the restaurants that make daily fish-market visits and those that skimp to three (or fewer) times a week.