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While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked.
At a certain time the goatfish was considered the epitome of luxury, above all because its scales exhibit a bright red color when it dies out of water.For this reason these fish were occasionally allowed to die slowly at the table.There even was a recipe where this would take place in garo, in the sauce.The cheapest was skaren (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive.
Common salt water fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted.
However, Oppian of Corycus, a Greek author wrote a major treatise on sea fishing, the Halieulica or Halieutika, composed between 177 and 180.