The practice of preserving fish dates back to the early 19th century. It began as a means to feed sailors on long sea voyages. The beginnings can be traced back to a man named Nicola Appert, considered “the father of canning”. He discovered the technique of preserving food in airtight containers in 1809. He canned all kinds of goods such as meat, fruits, dairy and vegetables, and of course fish while preserving the flavours of the foods. Other countries such as Spain and Portugal followed the trend and started tinning their own seafood, a delicacy Portugal would eventually dominate.