Food
Salt fish
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Fish preserved with salt so it could be kept and carried inland. Herring, caught in great numbers in the North Sea in autumn, was the most important, packed in salt in barrels. Other fish, such as cod, were salted or dried. Salt fish was a staple on the Church's many fast days, when meat was forbidden. Air-dried stockfish from Norway was dried rather than salted.
Caveats (confidence: medium)
The scale of the 12th-century herring trade and stockfish imports was not verified; the stockfish point is general knowledge.
Sources: herripedia.com · saltassociation.co.uk
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