Humans have been eating fish since time immemorial.
This colourful subject can be found depicted in Cave paintings dating back thousands of years, and also in mosaics in Pompeii which was destroyed by the volcanic eruption of Mt. Vesuvius about 2000 years ago.
The ancient inhabitants of the lands around the Mediterranean Sea, prepared elaborate, fermented fish sauces (such as Garum) to be preserved in jars and used as condiments to add taste and flavour to many and varied dishes.
(The equivalent in modern times would be the Fish Sauce used in some Asian countries, and the Worcestershire sauce made from fermented anchovies.)
Fish is high in protein and contains the very beneficial Omega-3 fatty acids, plus various vitamins and minerals such as Vit.D, and B2, and calcium, phosphorus, zinc…
It can be prepared in many ways, including raw, cured, grilled, baked, fried…
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