There is clear evidence that the Greeks had a large amount of fish in their diets. The Greeks had no refrigeration systems, so the fish had to be eaten before the meat spoiled. Fishermen brought fresh catches into the agora to sell. The poorer Greeks could only afford, little fish, such as anchovies and sapts. The wealthy could afford tuna, sea bass, and red mullet. Eel was considered the greatest fish delicacy in ancient Greece.
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