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Garum remains of interest to food historians and chefs, and has been reintroduced into modern food preparation. [40] In Cádiz, Spain, in 2017, one chef used its flavors for a fish salad recipe, after Spanish archaeologists found evidence of garum in amphorae recovered in the ruins of Pompeii, dating to 79 AD. [41]
But the turquoise waters of the Mediterranean Sea touch 22 European, North African and Middle Eastern countries, so reducing the cuisine down to just Greek food isn't accurate.
A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
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Rabbitfish can be important species for commercial fisheries, particularly the schooling species. The catch is largely sold fresh but juveniles may be dried or processed to make fish paste. Some species are used in aquaculture and some of the more colorful species are found in the aquarium trade. [6]
It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. [ 4 ] Turbot in the Black Sea were often included in this species, but are now generally regarded as separate - the Black Sea turbot or kalkan ( S. maeoticus ). [ 5 ]
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
The terms sardine and pilchard are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. [2] One criterion suggests fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards. [3]