The most prolific fish such as herrings and sardines are abundant in given waters only in their season so keeping them for use out of season required salting or smoking them. This permitted their sale in inland markets too but fresh fish tasted better so long as it really was fresh.
Herrings and sardines, the most prolific fish species, are found in certain waters only during their season. For use outside of this period, they were preserved by salting or smoking. This made them available for sale in inland markets as well, although fresh fish retained a superior taste when it was genuinely fresh.