Food
Fish
Picture to come.
Freshwater and sea fish formed a large part of the medieval diet, since meat was forbidden on Wednesdays, Fridays, Saturdays, in Lent and on other fast days. Rivers yielded eels, salmon and other fish, caught with hooks and lines, nets and weirs; lords and monasteries also kept fishponds. Coastal people caught herring, cod and mackerel, and salted or dried fish travelled inland.
Caveats (confidence: high)
Carp are mentioned in general sources but may not have reached English fishponds until later; they are left out.
Sources: medievalists.net · historicengland.org.uk
Made by
- Fish
Used to make
- Salt fish