Why do seafood restaurants and stalls show seafood to customers?

"What you see is what you get", consumers only pay for fresh seafood, even the freshness is not enough. Seafood such as crabs must be alive to eat.

Spoons have been analyzed in articles, and the timeliness of seafood makes it necessary for stores to display seafood. Common seafood in the market is divided into three categories, namely, live fresh, chilled fresh and frozen fresh. Consumers are familiar with and deeply rooted in the consumption concept that only fresh food is fresh and the price should be the most expensive. Due to transportation and preservation problems, it takes 2-3 days for coastal areas to send goods inland at a time. High-temperature seafood is difficult to survive in summer and logistics is slow in winter. Therefore, the loss rate of seafood to inland areas remains high, while dead seafood is only worth 30%-50% of the price of live seafood, and dead crabs are even thrown away. So it's new and more obvious. Even if it can't be done, it is also a decoration, giving consumers such a feeling.