Fish Processing in the Mediterranean: Varying Traditions, Technologies and Scales of Production with Particular Reference to the Eastern Mediterranean.

Research into the processing of marine resources along the Mediterranean coasts in antiquity reveals an uneven picture. The archaeological evidence for the systematic processing of fish and seafood in the western part is abundant and varied. Here, the production of salted fish and fish sauces seems to have been an important factor contributing to economic growth in many locations. In the eastern part of the Mediterranean, however, archaeological evidence for the processing of marine resources is much less common and is often indirect. Large-scale processing plants are virtually absent from the archaeological record and there are few studies of the remains of fish and shellfish or of other material evidence relating to fish preservation and commerce. Yet written evidence on the subject abounds, but places heavy emphasis on consumption and commerce rather than production. This paper describes the evidence and explores possible reasons for this imbalanced representation in an attempt to assess the actual importance of the processing of marine resources across the whole Mediterranean region. Issues discussed are the shifting emphasis on fish processing across space and through time, archaeological research agendas and methodologies, resource availability and abundance and, finally, issues of scale and visibility. [ABSTRACT FROM AUTHOR]