[wet]

Thanks Ivo,

yeah, honey preserves well, but I didn't know sugar worked also (for fish).

I guess salt is easy to use on marine fish, while smoke would be for river fish.

I know that some waterbugs were preserved in tree sap amber for many millions of years, so it's possible a minnow could have been naturally preserved in amber as well.

Aside from smoking some carp, pickeling some bass, and regular modern cooking, I haven't done any traditional preserving foodstuffs. Just curious how far back they go. Intentionally sun-dried dried seaweed probably goes back a few million years, while chemical treatments would be more recent, sun/wind drying, smoking and brine pickeling are probably the oldest.