After his voyage in 1497,
John Cabot's crew reported that "the sea there is full of fish that can be taken not only with nets but with fishing-baskets" and around 1600 English fishing captains still reported cod shoals "so thick by the shore that we hardly have been able to row a boat through them." The French, Spanish and Portuguese fishermen tended to fish on the
Grand Banks and other banks out to sea, where fish were always available. They
salted their fish on board ship and it was not
dried until brought to Europe. The English fishermen, however, concentrated on fishing inshore where the fish were only to be found at certain times of the year when the
fish migrated. These fishermen used small boats and returned to shore every day. They developed a system of light salting, washing and drying onshore, which became very popular because the fish could remain edible for years. In the late sixteenth century the Spanish and Portuguese
fisheries were terminated, mainly as a result of the failure of the
Spanish Armada, ==20th century fishing methods and the fishery collapse==