“But anchovies of all kinds, and membrades, and trichides, and all the other little fish which we eat backbones and all, make the digestion flatulent, and give a good deal of moist nutriment. And so, as the digestion is unequal, the flesh being digested with great rapidity, and the bones dissolving slowly, for the anchovies are very bony of themselves, the digestion of the one part hinders the digestion of the other, and so flatulence arises from the digestion, ad moisture comes from the quantity of nourishment. They are better when they are boiled, but still they have very unequal effects on the bowels. The fish which keep close to the rocks, such as tench, and scorpions, and sea-sparrows, and others of the same kind, supply a dry kind of nourishment to our bodies, but [p. 564] they are light and nutritious, and are easily digested, and leave nothing behind them, and are not apt to cause flatulence. And every kind of fish is more digestible when dressed simply, and especially those which keep near the rocks have a better flavour when dressed plainly. And the species which is called soft-fleshed is like them, namely, the sea-thrush, the sea-blackbird, and others which resemble them. And these contain more moisture than the others, and with respect to refreshing the strength of those who eat them, they have more efficacy. And if any one wishes to produce an effect upon his bowels, he should eat them boiled; but if he is in good health, then he will find them nutritious roasted. And as diuretic food they are equally useful cooked either way.
Athenaeus. The Deipnosophists. Or Banquet Of The Learned Of Athenaeus. London. Henry G. Bohn, York Street, Covent Garden. 1854.
The National Endowment for the Humanities provided support for entering this text.
This work is licensed under a
Creative Commons Attribution-ShareAlike 3.0 United States License.
An XML version of this text is available for download, with the additional restriction that you offer Perseus any modifications you make. Perseus provides credit for all accepted changes, storing new additions in a versioning system.