Seafood as Perilous Fare

Fish and shellfish are notorious for their propensity to spoil, the presence of small and pesky bones or tough-to-penetrate exterior shells, and the perceived difficulty of cooking them. Seafood does spoil quickly. The sooner fish can be eaten or preserved after capture, the better. A premium has always been placed on fish sold fresh or even alive. Ponds and pounds that held live fresh- or saltwater fish existed for centuries before settlers brought the technology to America. A vessel design adopted from Europe enabled fisherman to transport live fish by employing wells in boats through which water circulated. Fish could be conveyed considerable distances to market, where they were sometimes further held alive in floating cars until sold.