Fast freezing had at last made the unsalted fish people wanted available to everyone, even far inland. Soon fishing vessels, instead of salting their catch at sea, were freezing it on board. Most salted foods became delicacies instead of necessities.
With cultivation, the New York oyster industry thought it had beaten nature. But the city still didn't take care of its water. London, where oysters once came from the Thames, has a similar story.