{"id":17024,"date":"2025-12-09T10:16:43","date_gmt":"2025-12-09T10:16:43","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=17024"},"modified":"2026-01-07T11:07:58","modified_gmt":"2026-01-07T11:07:58","slug":"fruits-de-mer-les-poissons-1","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/fruits-de-mer-les-poissons-1\/","title":{"rendered":"Fruits de mer \u2013 Les poissons 1"},"content":{"rendered":"\n<p><strong><strong><em>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/strong><\/p>\n\n\n\n<p>La mer embrassant les terres de la Gr\u00e8ce, il n\u2019est gu\u00e8re surprenant de constater la pr\u00e9sence r\u00e9guli\u00e8re de ressources marines dans les d\u00e9p\u00f4ts arch\u00e9ologiques d\u2019\u00e9tablissements humains d\u00e8s le IX<sup>e<\/sup> et le VIII<sup>e<\/sup> mill\u00e9naire av. J.-C., bien avant l\u2019apparition des villages des premi\u00e8res communaut\u00e9s agro-pastorales.<\/p>\n\n\n\n<p>La consommation de poissons dans la Gr\u00e8ce antique est fr\u00e9quemment mentionn\u00e9e&nbsp;: les textes anciens \u00e9voquent une grande vari\u00e9t\u00e9 d\u2019esp\u00e8ces, les techniques de p\u00eache, les lieux d\u2019origine des prises, les modes de capture, les fa\u00e7ons de les consommer ainsi que des recettes sp\u00e9cifiques. Une description vivante des poissons renomm\u00e9s de l\u2019Antiquit\u00e9 se trouve dans l\u2019\u0153uvre d\u2019Archestrate (IV<sup>e<\/sup> si\u00e8cle av. J.-C.) <em>L\u2019H\u00e9dypathie<\/em>, o\u00f9 il recommande des poissons provenant de lacs et de mers de son \u00e9poque&nbsp;: anguilles du lac Copa\u00efs et du fleuve Strymon, muges d\u2019Abd\u00e8re, poissons-chiens de Rhodes, daurade de D\u00e9los ou d\u2019\u00c9r\u00e9trie, et bien d\u2019autres encore. Cependant, comme le constate Ath\u00e9n\u00e9e dans son ouvrage <em>Les Deipnosophistes<\/em> (II<sup>e<\/sup>\u2013III<sup>e<\/sup> si\u00e8cle apr. J.-C.), en passant en revue les termes utilis\u00e9s pour d\u00e9signer diff\u00e9rents poissons, il existe une difficult\u00e9 r\u00e9elle \u00e0 identifier pr\u00e9cis\u00e9ment certaines esp\u00e8ces. C\u2019est par exemple le cas du terme g\u00e9n\u00e9ral \u00ab&nbsp;galeoi&nbsp;\u00bb, qui regroupe des poissons aux caract\u00e9ristiques pourtant diff\u00e9rentes, selon ce qu\u2019\u00e9crivent Aristote (IV<sup>e<\/sup> si\u00e8cle av. J.-C.) et Dorion dans son trait\u00e9 <em>Sur les poissons<\/em>. Par ailleurs, les appellations semblent varier selon l\u2019\u00e9poque de l\u2019Antiquit\u00e9 et la r\u00e9gion concern\u00e9e.<\/p>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-1024x768.jpg\" alt=\"\" class=\"wp-image-17005 size-full\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-1024x768.jpg 1024w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-300x225.jpg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-768x576.jpg 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-1536x1152.jpg 1536w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b1-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><strong>Image 1.1.a<\/strong> Poissons au march\u00e9 aux poissons de Thessalonique, octobre&nbsp;2025. Photo&nbsp;: S.M. Valamoti<\/p>\n<\/div><\/div>\n\n\n\n<p>Pour un type de poisson nomm\u00e9 <em>karkhar\u00edas<\/em> (squale), Archestrate rapporte une recette qu\u2019il qualifie de divine&nbsp;: il s\u2019agit de filets pr\u00e9lev\u00e9s sur la partie ventrale du poisson, que l\u2019on peut acheter dans la ville des Toron\u00e9ens, l\u2019actuelle Toroni en Chalcidique. Selon Archestrate, apr\u00e8s avoir saupoudr\u00e9 les morceaux de cumin, ils doivent \u00eatre grill\u00e9s sans exc\u00e8s de sel, la seule addition recommand\u00e9e \u00e9tant l\u2019huile d\u2019olive. Une fois cuits, continue Archestrate, il faut les saupoudrer de <em>trimm\u00e1tion<\/em>, une petite quantit\u00e9 de <em>trimma<\/em>, liquide aromatique pr\u00e9par\u00e9 \u00e0 partir de c\u00e9r\u00e9ales et d\u2019\u00e9pices broy\u00e9es. Pour une cuisson sur la paroi interne d\u2019une <em>lop\u00e1s<\/em>, une marmite ou une po\u00eale, Archestrate insiste&nbsp;: il ne faut ajouter ni eau ni vinaigre, uniquement du cumin, un peu d\u2019huile et des feuilles aromatiques. Quant \u00e0 la cuisson elle-m\u00eame, il souligne qu\u2019elle doit se faire \u00e0 distance de la flamme, en retournant continuellement les morceaux afin qu\u2019ils ne br\u00fblent pas.<\/p>\n\n\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\"><div class=\"wp-block-media-text__content\">\n<p><strong>Image 1.1.b<\/strong> Sardines au march\u00e9 aux poissons de Thessalonique, octobre&nbsp;2025. Photo&nbsp;: S.M. Valamoti<\/p>\n<\/div><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-1024x768.jpg\" alt=\"\" class=\"wp-image-17013 size-full\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-1024x768.jpg 1024w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-300x225.jpg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-768x576.jpg 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-1536x1152.jpg 1536w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/12\/496_1.1.\u03b2-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>Cette recette r\u00e9v\u00e8le le soin et l\u2019exigence avec lesquels la haute gastronomie de la Gr\u00e8ce antique travaillait des mati\u00e8res premi\u00e8res d\u2019exception, ainsi que la ma\u00eetrise des techniques permettant de transformer une prise en un mets exquis. Les grands poissons, comme dans l\u2019Antiquit\u00e9, demeurent aujourd\u2019hui encore au c\u0153ur des repas d\u2019exception \u2014 souvent r\u00e9serv\u00e9s \u00e0 des occasions particuli\u00e8res en raison de leur prix \u00e9lev\u00e9, ce qui \u00e9tait d\u00e9j\u00e0 le cas dans les temps anciens.<\/p>\n\n\n\n<p><strong>Bibliographie<\/strong><strong><\/strong><\/p>\n\n\n\n<p>Une partie des informations ci-dessus est tir\u00e9e des ouvrages suivants&nbsp;:<\/p>\n\n\n\n<p>Dalby, A.E. W. 1996. Siren Feasts: A History of Food and Gastronomy in Greece<\/p>\n\n\n\n<p>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? <em>University<\/em><em> <\/em><em>of<\/em><em> <\/em><em>Southampton<\/em><em>, <\/em><em>Doctoral<\/em><em> <\/em><em>Thesis<\/em>.<\/p>\n\n\n\n<p>Veropoulidou Rena, 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 (Aspects of Neolithic and Bronze Age diet and material culture in central Macedonia: the evidence from shell analyses). Tome V. Stefani, N. Merousis, A. Dimoula (\u00e9d.), A century of research in prehistoric Macedonia. International Conference Proceedings. Archaeological Museum of Thessaloniki, 22-24 November 2012<\/p>\n\n\n\n<p>Et<\/p>\n\n\n\n<p>Theodoropoulou, T. (2023). Same sea, different catches. Exploring ecological variations vs. Human choices in prehistoric Mediterranean: The Aegean case. <em>PALEO. Revue d\u2019arch\u00e9ologie pr\u00e9historique<\/em>, (Hors-s\u00e9rie), 176-194.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki La mer embrassant les terres de la Gr\u00e8ce,&#8230;<\/p>\n","protected":false},"author":5,"featured_media":17005,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[1671,5365],"class_list":["post-17024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-ellada-fr","tag-references-historiques"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fruits de mer \u2013 Les poissons 1 - Agriculture invers\u00e9e<\/title>\n<meta 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