Maritime Fish and Fishing 1580-1660, by Stuart Peachey
Published by Historical Management Associates in 2009, 84 pages. A5 size Booklet (S6817)
From the introduction: This book sets out to study the maritime fish, including those fish which spend part of their lives at sea and part in fresh water, and fishing methods used in England and by the English abroad with particular emphasis on the nature of the fish entering the food chain in England. It therefore also considers the methods of fish preservation such as salting and drying. Sections include:
Fresh Maritime Fish - Fish predominately eaten fresh
Salted, Dried and Salted and Dried Fish - Mainly white fish which are mostly preserved
Oily Fish - Pilchard, Herring, sprats etc fresh and preserved
Salmon, Salmon Peel and Trout
Eels and Lampreys - Fresh and preserved, including Conger Eels
Marine Mammals
Shellfish and Crustaceans
Appendix - The Herring Busse Trade
The condition of the booklet is generally very good. The cover has one or two minor scuffs, but the staple spine is intact, and all pages are clean, intact, unblemished and tightly bound. There is a small price sticker on the rear side cover