Before refrigeration and canning, humans preserved food caught in times of plenty to use in times of scarcity by taking advantage of environmental conditions, both induced and natural. Commonly, they used naturally occurring preservatives such as salt and smoke. Undoubtedly one of the first foods cooked on an open wood fire was some form of fish.
CITATION STYLE
Moody, M. W., Flick, G. J., Martin, R. E., & Correa, A. I. (2000). Smoked, cured, and dried fish. In Marine and Freshwater Products Handbook (pp. 381–401). CRC Press. https://doi.org/10.1007/978-1-4615-2041-2_22
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