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History of seafood
The harvesting and consuming of seafoods are ancient practices that date back to at least the beginning of the Paleolithic period about 40,000 years ago.〔(African Bone Tools Dispute Key Idea About Human Evolution ) National Geographic News article.〕 Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish.〔Yaowu Hu Y, Hong Shang H, Haowen Tong H, Olaf Nehlich O, Wu Liu W, Zhao C, Yu J, Wang C, Trinkaus E and Richards M (2009) ("Stable isotope dietary analysis of the Tianyuan 1 early modern human" ) ''Proceedings of the National Academy of Sciences'', 106 (27) 10971-10974.〕〔(First direct evidence of substantial fish consumption by early modern humans in China ) ''PhysOrg.com'', 6 July 2009.〕 Archaeology features such as shell middens,〔(Coastal Shell Middens and Agricultural Origins in Atlantic Europe ).〕 discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, where there are early examples of permanent settlements (though not necessarily permanently occupied) such as those at Lepenski Vir, they are almost always associated with fishing as a major source of food.
The ancient river Nile was full of fish; fresh and dried fish were a staple food for much of the population.〔.〕 The Egyptians had implements and methods for fishing and these are illustrated in tomb scenes, drawings, and papyrus documents. Some representations hint at fishing being pursued as a pastime.
==Ancient Israelites==
The Israelites ate a variety of fresh and saltwater fish, according to both archaeological and textual evidence. Remains of freshwater fish from the Yarkon and Jordan rivers and the Sea of Galilee have been found in excavations, and include St. Peter’s fish and mouthbreeders. Saltwater fish discovered in excavations include sea bream, grouper, meager and gray mullet. Most of these come from the Mediterranean, but in the later Iron Age period, some are from the Red Sea. Fishermen supplied fish to inland communities, as remains of fish, including bones and scales, have been discovered at many inland sites. To preserve them for transport, the fish were first smoked or dried and salted.〔 Merchants also imported fish, sometimes from as far as from Egypt, where pickled roe was an export article. Remains of Nile Perch from Egypt have been found, and these must have been smoked or dried, before being imported through the trade network that connected ancient Near Eastern societies.〔 Merchants shipped fish to Jerusalem and there was evidently a significant trade in fish; one of the gates of Jerusalem was called the Fish Gate, named for a fish market nearby.〔〔〔(, , , , )〕 Fish products were salted and dried and sent great distances during the Israelite and Judean monarchies. However, even in the later Persian, Greek and Roman periods, the cost of preserving and transporting fish must have meant that only wealthier inhabitants of the highland towns and cities could afford it, or those who lived close to the sources, where it was less expensive.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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