The reason preserved fish was once more common than fresh

With the advent of refrigerator technology to help ship and store fish in safe conditions, the old ways of preparing fish became less necessary and eventually less common. red ice cream reports that for thousands of years, civilizations have found different ways to harvest and store ice. Sometimes it was for the enjoyment of what could only be described as the first snow cones by the Romans, but it was also used to preserve fish and other foods. Despite some ingenuity used to keep the ice from melting under harsh conditions, these methods were never enough. Brittanica points out that as early as the 19th century, ambitious inventors were experimenting with refrigeration technologies. It would take decades, however, before the technology would become mainstream enough to solve food spoilage problems for most people and make foods like fresh fish more accessible.

Extreme cold says the first home refrigerators were made available to Americans in 1927. It took less than two decades before they became one of the most common appliances in the country. In 1944, more than 85% of American households had their own refrigerator.

While foods like salt cod, smoked salmon, and pickled herring can still be found today, they have become artifacts of food history rather than the mundane mainstays they once were.

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