Salt and Fish Processing in the Ancient Mediterranean: A Brief Survey

Abstract

The demand for salt generated by the dietary and domestic needs of most Greek city-states could be usually fulfilled by local resources given the general abundance of salt along the coasts of the ancient Mediterranean. The extremely rare references to interregional salt trade in literary and documentary sources corroborate this idea. As a bulky commodity with little economic value, salt was too expensive to be transported over long distances and was more conveniently obtainable from local resources. However, the situation was different when large-scale fish processing centers entered into the equation. The production and widespread distribution of processed fish required a steady supply of both fish and salt. Salt only was able to transform fish—which is otherwise extremely perishable—into a durable commodity, easy to store and trade. The strategic importance that salt assumed at these centers transformed its economic significance and made interregional trade both convenient and profitable. Also, it was through the medium of processed fish that the surplus of salt production available in certain regions was redistributed across the Mediterranean and came to play an important, albeit indirect, role in interregional trade.