Is this true?
Any links to scientific studies where they left dead fish out and measured putrification rates from head to tail and vice versa?
If true, what is it that causes a fish to rot starting at the head?
Does a Yellow Jacket have a fish head? And, if so, who is the head?
Is Collins the head, or TStan? Or Cabrera?
Maybe Collins is just the stomach of the fish. Or even the lower intestine. So he wouldn't rot for a long time.
We don't want to chop the stomach and still have a rotting fish head around, do we?
WHO IS THE FISH HEAD?
or tail - if the science shows it works the other way around.
Thanks in advance for clearing this up. On my way to McD's for a Filet-O-Fish sandwich.