Green Fishery, the COD fishery carried out in Newfoundland and Labrador in which the product is preserved in salt on board the fishing ship to be dried later. The green fishery was undertaken by fishermen on fishing grounds too far from suitable or convenient land sites where the fish could be dried. It required the use of much more salt than did the DRY FISHERY, but it had the advantages of less handling time during the fishing season and less dependence on variable curing weather near the fishing grounds. The green fishery made ships less dependent on shore facilities and therefore was not tied to one geographical area. See also FISHERIES HISTORY.