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.
The abundant fish like herrings and sardines are present in specific waters only during their season. To utilize them outside of this period, they were preserved by salting or smoking. This made them accessible for sale in inland markets as well, but fresh fish tasted better when it was truly fresh.