Fish and crustaceans

Ruby Céron-Carrasco (Author)


Keyword(s):
Fish
Period(s):
Medieval

Abstract


Freshwater fish included salmon, perch, eel, roach and lamprey, while marine varieties comprised herring, haddock, pollock, saithe, cod and dab. Three fragments of possible edible crab were also recovered.

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Published
01-01-2001
How to Cite
Céron-Carrasco, Ruby. 2001. “Fish and Crustaceans”. Scottish Archaeological Internet Reports 1 (January), 75-76. http://journals.socantscot.org/index.php/sair/article/view/385.