By Tonnes Bekker-Nielsen
This quantity demanding situations the orthodox view that fishing and fish performed just a marginal position within the financial system of the traditional global. in reality, there's archaeological facts for historic fish processing on a advertisement scale not just within the Mediterranean itself, but additionally at the Atlantic coast and within the Black Sea sector, specially the Crimea. Our literary assets testify to the common culinary and medicinal use of salted fish and fermented fish sauces in antiquity, and particularly within the first centuries advert. during this e-book, the authors determine the current nation of study on old fishing and talk about its implications for the historical past of the Black Sea area, specially the interval of Greek colonization alongside its shorelines. whereas grain has usually been seen because the major export commodity of the Pontic colonies, the life of salting-vats at the coast of the Crimea point out creation of salt-fish or fish sauce on a wide scale, most likely for export. notwithstanding, many questions stay unanswered: for example pertaining to possession and association of the processing amenities, or how the completed product was once transported to far away markets.
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Additional resources for Ancient Fishing and Fish Processing in the Black Sea Region (Black Sea Studies)
23 These recipe descriptions, in combination with other genres, such as satire, allow us to draw certain conclusions about the general character of these fish by-products. Manilios, for example, makes it clear that salsamenta and fish sauce can be by-products of the same production process, particularly where large fish, such as tunny and mackerel, are concerned. No part of the fish was wasted. Small, whole fish or the innards of large fish were ideal for producing fish sauce. Second, basic ingredients necessary to produce fish by-products include a supply of fish, salt, and fresh water.
De Andalucía, Avdas. García de Sola y de Portugal, and Las Redes. 9 The site at Las Redes is the best preserved and still possesses the remains of processing facilities. In a small building at the site, there is a room for the cleaning and preparation of fish (with a paved and sloping floor), a fermentation room (with organic debris and possibly a hearth), possibly a room for macerating fish, a storage area for amphorae, and a room with fishing accoutrements such as fish hooks and line sinkers.
Studies on modern equivalents to Greco-Roman fish by-products provide comparative data that augment our knowledge of the ancient products. Scientists, including ichthyologists, biochemists, and microbiologists, have taken a more active role in assisting the efforts of ancient historians, literary critics, archaeologists, epigraphers, papyrologists, and art historians. Together they have amassed a wealth of information about a food product that played an important role in many areas of Greco-Roman society.
Ancient Fishing and Fish Processing in the Black Sea Region (Black Sea Studies) by Tonnes Bekker-Nielsen