title: Greek and Roman Marine Resource Exploitation in the Northern Black Sea: The Origin and Dynamics of the Bosporan Fish Trade
abstract: As early as the fifth century BC salted fish were exported from the Black Sea to the cities of the Mediterranean. From the beginning of our era, Pontic fish-salters also produced garum, a sauce made from fermented fish. At some sites, production of salted fish and sauce continued well into the Byzantine period. The evidence for Pontic fish processing is somewhat contradictory. On the one hand, literary texts such as the Deipnosophistae of Athenaeus (c. AD 200) attest to the importance of Black S
journal: Drevneishie gosudarstva Vostochnoi Evropy