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People who lived near water (oceans, seas, lakes, rivers) naturally took advantage of the foods offered by these resources.

Culinary evidence confirms lobsters were known to ancient Romans and Greeks.

75) "The American lobster (Homarus americanus) is today on of the more expensive food items on the market, owing to the difficulty of obtaining sufficeint quantities to meet the demand.

But when the first Europeans came to America, the lobster was one of the most commonly found crustaceans.

So afterward the population of the lobster beds decreased rapidly, and by 1918 only 33 million pounds were taken." ---Encyclopedia of American Food and Drink, John F. 186) [NOTE: This book has separate entries for selected popular dishes: Lobster rolls, lobster Newburg, lobster a l'americaine, and lobster fra diavolo.

If you need these ask your librarain to help you find a copy.] "In 1621 Edward Winslow reported to a friend back in England concerning the Plymouth settlement that "our Bay is full of Lobsters all the Summer." In Salem a few years later, Francis Higginson observed that "the least Boy in the Plantation may both catch and eat what he will of" lobters.

Lobsters were not only plentiful in early New England, they were large.

Early New Englanders would have been perplexed to find lobsters grouped, as they were by one twentieth-century writer, with caviar and filet mignon...

No delicacy, American lobsters were nonetheless better received than many shellfish.