La industria de conservas de pescado andaluza, que tan s\u00f3lo alcanz\u00f3 verdadera importancia en las dos provincias suratl\u00e1nticas, nace en un per\u00edodo de grandes cambios estructurales de la econom\u00eda regional en el que la transformaci\u00f3n de sus abundantes recursos naturales (su mayor ventaja comparativa) comienza a determinar su variante en la industrializaci\u00f3n. No obstante, el nacimiento de la industria de conservas de pescado andaluza fue tard\u00edo. Las primeras f\u00e1bricas aparecieron en C\u00e1diz a partir de 1879, tres y cuatro d\u00e9cadas despu\u00e9s de que la industria se desarrollara en Galicia y la Cornisa Cant\u00e1brica. En Huelva, la puesta en escena fue incluso posterior (hacia 1885 en Ayamonte y 1892 en Isla Cristina). En sus inicios, las dos provincias se caracterizaron por su fuerte especializaci\u00f3n en la conserva de at\u00fan destinada al mercado italiano.<\/p>\n
Seg\u00fan el prof. Mart\u00ednez Shaw, los catalanes fueron los fundadores de las primeras pesquer\u00edas modernas en Andaluc\u00eda, y su actividad se centr\u00f3, entre otras, en la industria salazonera a la cual aportaron sus instalaciones de prensado y salaz\u00f3n. Gracias al car\u00e1cter eminentemente artesanal de esta actividad que garantiza un mayor n\u00famero de puestos de trabajo y a su incidencia en el empleo femenino (como se observa con claridad en la fotograf\u00eda) por ejemplo, en la Higuerita, en concreto, se ocupaban, \u201cpor toda la temporada\u201d, m\u00e1s de 2000 manufactureras, la industria conservera se convirti\u00f3 en motor de la econom\u00eda de muchas poblaciones costeras andaluzas.<\/p>\n
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