History
In Ancient Roman society, garum, a type of fish sauce condiment, was popular.
Sharkskin and rayskin which are covered with, in effect, tiny teeth (dermal denticles) were formerly used in the same manner as sandpaper is in the modern era. These skins are also used to make leather. Rayskin leather (same'gawa) is used in the manufacture of hilts of traditional Japanese swords. Some other species of fish are also used to make fish leather, and this material is more and more popular among luxury brands such as Prada, Dior, Fendi, and also emerging designers. Thus, it is now possible to wear shoes made of salmon leather, a jacket made of perch leather, or a handbag made of wolffish or cod leather. Once tanned, the leather is non-odorous and is stronger than other, traditional, leathers of similar thickness.
The flesh of many fish are primarily valued as a source of food; there are many edible species of fish, and many fish produce edible roe. Other marine life taken as food includes shellfish, crustaceans, and sea cucumber. Sea plants such as kombu are used in some regional cuisine.
Read more about this topic: Fish Products
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“No one is ahead of his time, it is only that the particular variety of creating his time is the one that his contemporaries who are also creating their own time refuse to accept.... For a very long time everybody refuses and then almost without a pause almost everybody accepts. In the history of the refused in the arts and literature the rapidity of the change is always startling.”
—Gertrude Stein (1874–1946)
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“A people without history
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