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What else can I help you with?
Why can you go 125 days with a fish?
people like fish and they sit in bed.
What kind of seafood did medieval people eat?
Medieval people who lived along the coast at fresh ocean fish, crabs, lobsters, crayfish, shrimp, mussels, oysters, and clams. Ocean fish was often salted or dried and brought over long distances, and this was sold to people well inland, in addition to those on the coast. Of course people also ate freshwater fish.
What did the medieval craftsmen eat?
bread, milk, fish, wine
Did they have fish mongers in the medieval times?
Yes
What kind of fish did the people ate in medieval time?
In medieval times, people consumed a variety of fish, both freshwater and saltwater species. Common choices included herring, cod, and salmon, as well as eels and trout. Fish was an important protein source, especially during Lent and other fasting periods when meat was restricted. Preservation methods like salting and smoking were frequently used to extend the shelf life of fish.
What did a jester eat in Medieval Times?
In medieval Europe, court jesters would have had access to the food of wealthy people. In addition to bread, they would have eaten beef, pork, fish, and the meat of game birds.
Could the pacific run out of fish?
It will run out of fish if people don't look after the environment.
What kind of fish did cave people eat?
Whatever fish they could catch in their area
Do you ever pluralize days of the week?
Days of the week are often pluralized; for example, many people eat fish on Fridays.
Do fish eggs have uses for people?
It could be cavier! yummy
How does polluting the ocean affect people?
a fish could get poisoned and a person could catch it and eat it
What did medieval people do with eggs?
Mostly, medieval people ate their eggs, although some were permitted to hatch so they could continue to have poultry. There were a number of medieval recipes involving eggs, including pies made with eggs and dishes involving eggs together with cheese, meat, fish, or fruit. Some of these must have been rather like custards. Eggs were pickled, preserved in acids or brine. In the Late Middle Ages, new dishes used eggs in new ways, including making pastry crusts with egg whites in them.
