Answer:
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.[1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking. All of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance.
