Table of Contents 1. Antiquity, 2. Fish in Pre-Industrial Times, 3. Salt Pickled Herring, 4. Red Herrings, Bloaters, Pilchards and Salmon, 5. The Rise of the British Herring Fishery, 6. White Fish Salting and Drying (I), 7. White Fish Salting and Drying (II), 8. The Canning of Fish, 9. Distribution of Fresh Fish (I), 10. Distribution of Fresh Fish (II), 11. The Development of Mildly Smoked Fish, 12. Freezing of Fish, 13. Fish Meal and Dehydration, 14. The Future, 15. Index of Species of Fish, 16. Index of Names, 17. Index of Places, 18. General Index.
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