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---------- Forwarded message ----------
From: Nayeli Jimenez <[log in to unmask]>
Date: 2016-11-15 22:42 GMT+01:00
Subject: Re: [ANCIENT-FOOD-TECH] Salted fishes in the Caribean
To: Ralph Hancock <[log in to unmask]>


Hi Ralph,

Thanks for the suggestion,  Kurlansky mentions codfish which is a beheaded
and salted cod. I'm interesting in the way they processed fishes (beheaded
or not). They are historic references about salted and smoked fishes in
Yucatan but I'm having difficulties finding references that could indicate
which species or what butchering methods are implied so I can compare them
with my zooarchaeological data and the few modern examples in the region.

Thanks and all the best,

Nayeli Jiménez Cano
Laboratorio de Arqueozoología
Universidad Autónoma de Madrid




2016-11-14 15:45 GMT+01:00 Ralph Hancock <[log in to unmask]>:

> I wonder whether there is anything useful here in one of Mark Kurlansky's
> books, _Salt_ and (I think) _Cod_ – the latter is about the dried and
> salted fish trade. Kurlansky is a bit of a monomaniac who attributes most
> historical events to the trade in these commodities, and to the Basques,
> the subject of another of his books. But he certainly covers the subject.
>
> RH
>

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