By Prof. Dr. Dietrich Sahrhage, Prof. Dr. Johannes Lundbeck (auth.)
Described listed below are the foundation and normal tendencies within the improvement of fishing from the earliest occasions as much as the current in quite a few components of the area. The strategies utilized and the industrial and social difficulties concerned are lined. Fishing equipment haven't replaced a lot because the Stone Age, yet non-stop technical advancements just like the building of sea-worthy ships, extra effective equipment, and eventually mechanization of fishing have ended in huge, immense improvement and a excessive fish construction, of now a hundred million lots in line with 12 months. wide usage has prompted heavy overexploitation of the assets and accordingly growing to be obstacle. The ebook concludes with an review of views for the long run usage of dwelling resources.
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Extra resources for A History of Fishing
As documented by the large heaps of fragments of earthenware from vessels that were used for the transport of fish products and which have been found in Rome, Pompeii and many other places, imports came mostly from Spain. Fish preserves from Gades (Cadiz) and Malaca (Malaga) were not only sent to Italy but were likewise identified during excavations in the Rhine valley. Sardines in oil were imported from the western riviera (southern Gaul). Also, on the coast of the Syrte and Tunisia in northern Africa installations for the salting of fish developed.
Black "garum sociorum" of mackerel processed in Spain was considered the best and fetched high prices. 51 Fig. 36. Various forms of Roman amphorae used for the transport of garum. (After Callender 1965) Remains of garum were mixed with salt brine and served under the name of alec as food for the man in the street. Muria was also a fish sauce to which other animal food, mostly crustaceans or mussels, or vegetable food had been added. Factories for the production of garum were traced inter alia in Italy (Rome, Pompeii, Puteoli), Spain (Carteia, Carthago Nova, Barcino, Ibiza), North Africa (Morocco, Leptis Magna, Tunisia), Istria and Bithynia (Turkey).
It seems that in Rome during the early era fish were not a major food source. But, later, fish, oysters and other animals from the sea, and to lesser extent those from freshwater, played an important role. Wealthy people had a special liking for rare fish which were very highly prized. Sea bass (Marone labrax) was the most expensive fish during the times of Emperor Augustus. Red mullet (Mullus barbatus), also highly valued, was served at all banquets. Sturgeon was a luxury imported from the East via Rhodes.
A History of Fishing by Prof. Dr. Dietrich Sahrhage, Prof. Dr. Johannes Lundbeck (auth.)