Fish and Fish Products in Late Antique Palestine and Babylonia in Their Social and Geographical Contexts: Archaeology and the Talmudic Literature

Abstract

This paper looks at the ancient Jewish talmudic literature (4th-7th centuries CE) for information about fish and fish products in the ancient world and compares it with information from classical sources and from archaeology. Analysis of the texts show that information about food, and particularly fish and fish products, can be derived from texts originally written as religious regulations and moral narratives. Talmudic textual evidence, backed up by parallel archaeological finds, documents long-distance transport of preserved fish, including what is identified as Nile perch from Egypt and mackerel from Spain. Parallel papyrological evidence testifies to the import of the parrot wrasse. Graeco-Roman allec, a sauce made of macerated tiny fish, is identified by the Palestinian Talmud with tarit terufah, made of tiny chopped fish, and afitz, cf Greek afye, immature fish, often cooked as such. Remains of allec have been found archaeologically in Israel/Palestine. The Palestinian Talmud identifies tarit[a] with tzaḥana, one of a trio of strong-smelling Babylonian fish-dishes eaten by the poor: the others are gildana and harsana. The varied material on these discussed here adds to our knowledge of ancient salted and/or fermented fish-dishes. The identification of tzaḥana with 9th-to-10th century ṣaḥna from Baghdad of the Caliphs and 14th-century Cairo appears very likely. Thus tarit/tzaḥana/ṣaḥna appears to have been not very appetising processed fish food for the poor in Roman Palestine, Jewish Babylonia, Baghdad of the Abbasid Caliphs and Mamluk Egypt, and it may be identified with allec. The talmudic literature also discusses reasons for failure of the preservation processes, as well as of potentially lethal effects of insufficient preservation.