There was hardly a fish or other swimming thing that wasn’t consumed. The kitchen accounts for the Bishop of Hereford show his household eating herring, cod, haddock, salmon, pike, bream, mackerel, barr, ling, hake, roach, eels, lampreys, stockfish, tench, trout, minnows, gudgeon, gurnet, and a few others—more than two dozen types altogether. Also widely eaten were barbel, dograves, dace, and even porpoise.
