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They were eaten locally but more often transported inland.Sardines and anchovies were regular fare for the citizens of Athens.
In medieval times, seafood was less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days.
The ancient river Nile was full of fish; fresh and dried fish were a staple food for much of the population.
Fishing scenes are rarely represented in ancient Greek culture, a reflection of the low social status of fishing.
For this reason these fish were occasionally allowed to die slowly at the table.
There even was a recipe where this would take place in garo, in the sauce.
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Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet.