Fish cellars and fish markets

Fish due for export had to be processed quickly due to its perishable nature, either by drying, smoking or salting. This was done in fish cellars in Newlyn. For instance Honor Fyer had '2,500 pickle pilchards' in her Newlyn cellar in 1627. Pressing was another method that was widespread in the Mount Bay area by the late 1620s, when pilchard cellars with 'leanetoes' and pressing poles first appear.