Fishing

Fishing is the activity of hunting for fish. By extension, the term fishing is also applied to hunting for other aquatic animals such as various types of shellfish as well as squid, octopus, turtles, frogs and some edible marine invertebrates. The term fishing is not applied to the hunting of aquatic mammals such as whales. Fishing is an ancient and worldwide practice with many techniques and traditions, and it has been transformed by modern technological developments.

Preservation

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Image:Fish Packed in Ice.jpg|Fish packed in ice.

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Image:Canned fish 2.JPG|Canned fish.

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Image:Hjell-oversikt.arj.jpeg|A fish-drying rack. Hovden in Norway.

Related Topics:
Hovden - Norway

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image:Kipper.JPG|Kipper: salted and smoked herring.

Related Topics:
Kipper - Salted - Smoked - Herring

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Image:Klippfiskproduksjon.jpg|Salting of fish in factory.

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Early methods of preservation included drying and salting. Fish may be cured, pickled or smoked.

Related Topics:
Drying - Salting - Cured - Pickled - Smoked

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See:

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• Haddock: Arbroath Smokie (lightly smoked).
• Herring: Kipper (salted and smoked), Surströmming (fermented), Rollmops (pickled), soused (salted).
• Salmon: smoked salmon, cured salmon and Gravlax (fermented).
• Cod: Stockfish (air dried).

In the past, fishing vessels were restricted in range by the simple consideration that the catch must be returned to port before it goes rotten and is 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.

Related Topics:
Refrigeration - Freezing

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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.

Related Topics:
Canning - 19th century - Sardines

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