{"id":17025,"date":"2025-12-09T10:16:43","date_gmt":"2025-12-09T10:16:43","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=17025"},"modified":"2026-01-07T11:08:10","modified_gmt":"2026-01-07T11:08:10","slug":"die-fische-1","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/die-fische-1\/","title":{"rendered":"Die Fische\u00a01"},"content":{"rendered":"\n

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/strong><\/p>\n\n\n\n

Da das Meer das griechische Festland umgibt, ist es nicht verwunderlich, dass marine Nahrungsquellen bereits systematisch in arch\u00e4ologischen Fundst\u00e4tten menschlicher Siedlungen aus dem 9. und dem 8. Jahrtausend v. Chr. nachgewiesen worden sind, also noch vor dem Aufkommen von D\u00f6rfern, die Ackerbau und Viehzucht betrieben.<\/p>\n\n\n\n

Der Fischkonsum im antiken Griechenland wird h\u00e4ufig erw\u00e4hnt, mit vielf\u00e4ltigen Hinweisen auf Fischarten, Fangtechniken, Herkunftsorte, Fangmethoden, Zubereitungsarten und konkrete Rezepte. Eine anschauliche Beschreibung der ber\u00fchmten Fische der Antike findet sich im Werk \u201eHedypatheia\u201c des Archestratos (4. Jahrhundert v. Chr.), in dem er Fische aus Seen und Meeren der Antike vorschl\u00e4gt, wie zum Beispiel Aale aus dem Kopaida-See und dem Fluss Strymonas, die Meer\u00e4schen aus Abdera, den Hundshai aus Rhodos, die Goldbrasse aus Delos oder Eretria und viele andere. Wie Athenaios in den Deipnosophistai<\/em> (2.\u20133. Jahrhundert n. Chr.) bei der Analyse der Bezeichnungen f\u00fcr verschiedene Fische anmerkt, ist die genaue Identifizierung mancher Fischarten schwierig, wie beispielsweise f\u00fcr den Oberbegriff \u201egaleoi\u201c, der Arten mit unterschiedlichen Merkmalen umfasst, wie etwa dargelegt durch Aristoteles (4. Jahrhundert v. Chr.) oder Dorion in seinem Werk \u00dcber die Fische<\/em>, wobei die Bezeichnungen der Arten je nach Epoche und Region in der Antike zu variieren schienen.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Abbildung 1.1.a<\/strong> Fische auf dem Fischmarkt in Thessaloniki, Oktober 2025. Foto von S. M. Valamoti<\/p>\n<\/div><\/div>\n\n\n\n

F\u00fcr eine Fischart mit der Bezeichnung Karcharias<\/em> zitiert Archestratos (4. Jahrhundert v. Chr.) ein, wie er es nennt, g\u00f6ttliches Rezept, f\u00fcr das man Filet aus dem Unterbauch dieser Art verwendet, welches in der Stadt Toronae, dem heutigen Toroni auf Chalkidiki, erworben werden kann. Laut Archestratos gibt man den St\u00fccken des Karcharias nach dem Bestreuen mit Kreuzk\u00fcmmel nur ein wenig Salz und lediglich Oliven\u00f6l hinzu. Wenn sie gar sind, so das Rezept des Archestratos, dann sollten sie mit Trimmation<\/em> bestreut werden, also mit einer kleinen Menge Trimma<\/em>, einer aromatischen Fl\u00fcssigkeit aus gemahlenem Getreide und Gew\u00fcrzen. Zum Braten auf der Rundung eines Lopados<\/em>, also eines Kochtopfs oder einer Bratpfanne, so betont er, dass weder Wasser noch Essig hinzugef\u00fcgt werden sollten, sondern nur Kreuzk\u00fcmmel zusammen mit \u00d6l und duftenden Bl\u00e4ttern. Zum Braten weist er darauf hin, dass die Fische nicht in die N\u00e4he der Glut kommen sollten und st\u00e4ndig von beiden Seiten gewendet werden m\u00fcssen, damit sie nicht anbrennen.<\/p>\n\n\n\n

\n

Abbildung 1.1.b<\/strong> Sardinen auf dem Fischmarkt in Thessaloniki, Oktober 2025. Foto von S. M. Valamoti<\/p>\n<\/div>

\"\"<\/figure><\/div>\n\n\n\n

Dieses Rezept zeugt von der Sorgfalt, mit der die gehobene K\u00fcche des antiken Griechenlands hervorragende Rohstoffe verwendete, und von dem profunden Wissen \u00fcber die Techniken, einen Fisch in ein exquisites Gericht zu verwandeln. Auch heute noch stehen gro\u00dfe Fische, wie schon im antiken Griechenland, im Mittelpunkt eines guten Mahls, und sie werden aufgrund ihres hohen Preises meist zu besonderen Anl\u00e4ssen serviert, was auch in der Antike der Fall war.<\/p>\n\n\n\n

Literatur<\/strong><\/strong><\/p>\n\n\n\n

Ein Teil der Informationen ist aus den folgenden Texten entnommen:<\/p>\n\n\n\n

Dalby, A.E. W. 1996. Siren Feasts: A History of Food and Gastronomy in Greece<\/p>\n\n\n\n

Mylona, Dimitra (2007) Fish-eating in Greece from the fifth century B.C. to the seventh century A.D. : a story of impoverished fisherman or luxurious fish banquets? University of Southampton<\/em>, <\/em>Doktorarbeit<\/em>.<\/p>\n\n\n\n

Rena Veropoulidou 2014. \u038c\u03c8\u03b5\u03b9\u03c2 \u03c4\u03b7\u03c2 \u03b4\u03b9\u03b1\u03c4\u03c1\u03bf\u03c6\u03ae\u03c2 \u03ba\u03b1\u03b9 \u03c4\u03bf\u03c5 \u03c5\u03bb\u03b9\u03ba\u03bf\u03cd \u03c0\u03bf\u03bb\u03b9\u03c4\u03b9\u03c3\u03bc\u03bf\u03cd \u03c4\u03b7\u03c2 \u039d\u03b5\u03bf\u03bb\u03b9\u03b8\u03b9\u03ba\u03ae\u03c2 \u03ba\u03b1\u03b9 \u03c4\u03b7\u03c2 \u0395\u03c0\u03bf\u03c7\u03ae\u03c2 \u03a7\u03b1\u03bb\u03ba\u03bf\u03cd \u03c3\u03c4\u03b7\u03bd \u03ba\u03b5\u03bd\u03c4\u03c1\u03b9\u03ba\u03ae \u039c\u03b1\u03ba\u03b5\u03b4\u03bf\u03bd\u03af\u03b1. \u039c\u03b9\u03b1 \u03bf\u03c3\u03c4\u03c1\u03b5\u03bf\u03b1\u03c1\u03c7\u03b1\u03b9\u03bf\u03bb\u03bf\u03b3\u03b9\u03ba\u03ae \u03c0\u03c1\u03bf\u03c3\u03ad\u03b3\u03b3\u03b9\u03c3\u03b7 (Aspekte der Ern\u00e4hrung und materiellen Kultur im Neolithikum und der Bronzezeit in Zentralmakedonien: Erkenntnisse aus Muschelanalysen). Im Band E. Stefani, N. Merousis, A. Dimoula (Hrsg.), A century of research in prehistoric Macedonia. International Conference Proceedings. Archaeological Museum of Thessaloniki, 22\u201324 November 2012<\/p>\n\n\n\n

und<\/p>\n\n\n\n

Theodoropoulou, T. (2023). Same sea, different catches. Exploring ecological variations vs. Human choices in prehistoric Mediterranean: The Aegean case. PALEO. Revue d\u2019arch\u00e9ologie pr\u00e9historique<\/em>, (Sonderausgabe), 176\u2013194.<\/p>\n","protected":false},"excerpt":{"rendered":"

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Da das Meer das griechische Festland umgibt, ist…<\/p>\n","protected":false},"author":5,"featured_media":17006,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[1683,5366],"class_list":["post-17025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-ellada-de","tag-historische-quellen"],"yoast_head":"\nDie Fische\u00a01 - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/de\/die-fische-1\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" 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