The Fish

Seafood in the Etruscan and ancient Roman diet
Fish has been consumed by men from time immemorial. Since the Etruscans, fishing and commercializing fresh fish and seafood has been practiced in the numerous important ports of the Tyrrhenian Sea. The small Etruscan fishing boats went from the island Elba to Porto Azzurro to catch rock lobsters, octopuses and tunas. Even the Romans became, with the passing of time, very fond of the seafood cooking. Rich people didn't renounce to eat seafood, and they often chose the finest quality: dorade, sole fish, sea-urhins, oysters and lobsters. The lower classes who couldn’t afford the luxury of eating either fine meat or precious fish, ate smaller fish of a more modest quality, often preserved in salt.