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Another question:
What do you all know about eating donax? these are found all over the world, in different species, but how would one transport them so that they don’t go bad? In barrels? and would it be worth it?
I am thinking of from the Med. coast into mainland Egypt some 100 miles.

Salima Ikram
Distinguished University Professor 
Egyptology Unit Head
Department of Sociology, Anthropology, Psychology and Egyptology
American University in Cairo
AUC Avenue, PO Box 74
New Cairo 11835
[log in to unmask], [log in to unmask]
tel: 20-2-2615-1840; fax: 20-2-2797-4903










> On 25 Jul 2016, at 04:43, Eve Richardson <[log in to unmask]> wrote:
> 
> Righto! Here goes ... a question!
> A lot of oyster shell was found on an Anglo-Saxon settlement site about three miles upriver from the coast.  I know that during the Medieval period that fresh oysters were shipped inland in casks, but I wondered if they could have been processed in some way rather than sold fresh. One archaeologist said no, there wasn't a way to preserve them, but that isn't true. they can be dried (as the Chinese use them), smoked, preserved in oil, etc.
> 
> I don't think that is what was going on on this site (would be simpler to do it down by the shore, for one thing), but I wondered if there is evidence of oysters or other shellfish being preserved in such ways in ancient periods in Europe. Fish sauce, of course ...
> 
> I'm not aware of any such evidence in Britain, but does that mean it wasn't/couldn't have been done?
> 
> Eve
> 
> Toronto
> 
> 
> On 24/07/2016 9:23 PM, Ralph Hancock wrote:
>> Eve Richardson wrote, inter alia:
>> > I joined because I'm interested in the topic, but am mostly ignorant.
>> 
>> ​The Linux Mint users' forum has a splendid motto​: 'There is no such thing as a stupid question.'
>> 
>> RH
>> 
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