[Sca-cooks] The lamprey of the Great Lakes

[JIMCHEVAL at aol.com]

A modern source speaks of fish being transported alive in water, so that  
too is possible. The early statutes for fish dealers in Paris differentiate  
between those who sold salted and fresh fish; I suspect the latter had some  
means of transport, since mention of fish ponds is still very rare at that 
point  and probably was restricted to estates.
 
The whole subject is complicated not only by the issue of transport, but by 
 the difference between fish ponds, fisheries (defined areas of natural 
bodies)  and fishing rights (often part of donations) in records. The Domesday 
Book for  instance mentions lamprey in fisheries but not ponds.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com  

 
In a message dated 11/26/2013 9:11:17 P.M. Pacific Standard Time,  
ranvaig at columbus.rr.com writes:

Lamprey  also come to the kitchen alive, 
which might imply they are grown in local  ponds.