That portion of the Newfoundland cod fishery in which the split and cleaned product was salted and dried on shore before being transported and sold was called the dry fishery. Compared with the Green Fishery, the dry fishery required less salt but more time curing on land - on fishing "flakes" or beaches - near the fishing grounds. The dry fishery, particularly popular with early English fishermen who had limited access to salt, required the use of the land and eventually promoted settlement. Because of its dependence on the land, it tended to be a more localized near-shore fishery in areas where the weather was suitable for drying fish. The fishing gounds were within easy reach of the home base.
See also Fisheries History.