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Ancient methods of preserving fish included drying , salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
In the past, fishing vessels were restricted in range by the simple consideration that the catch must be returned to port before it spoils and becomes worthless. The development of refrigeration and freezing technologies transformed the commercial fishing industry: fishing vessels could be larger, spending more time away from port and therefore accessing fish stocks at a much greater distance. Refrigeration and freezing also allow the catch to be distributed to markets further inland, reaching customers who previously would have had access only to dried or salted sea fish.
Canning, developed during the 19th century has also had a significant impact on fishing by allowing seasonal catches of fish that are possibly far from large centres of population to be exploited. For example: sardines.
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