the world of seafood

Fish began to evolve during the Cambrian explosion approximately 530 million years ago. The early chordates formed the skull and spinal column at this epoch, giving rise to the earliest craniates and vertebrates. The Agnatha, or jawless fish, are the earliest fish lineages. 

During Graeco-Roman Antiquity, fishing was the main subject of the Halieutika, the earliest surviving treatise on sea fishing written by the poet Oppian of Corycus. The Romans were major consumers and traders of the resources from the Mediterranean Basin. They fished mainly using different types of nets. Since the principle of refrigeration had not yet been developed, fish which was not immediately eaten was fermented and transformed into garum, a popular condiment. 

During the Middle Ages in Europe, feudal lords owned the rivers and lakes. River fishing was strictly regulated and permitted for people in religious communities whose diets were punctuated by periods of fasting. However, from the middle of the 11th century, the construction of ponds developed, heralding the beginning of fish farming. 

In Japan, sushi has traditionally been considered a delicacy. The original type of sushi, nare-zushi, was first developed in Southeast Asia and then spread to southern China before its introduction to Japan sometime around the 8th century AD. 

Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Nare-zushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese. During the 

Muromachi period, another way of preparing sushi was developed, called namanare. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. During the Edo period, a third type of sushi was developed, haya-zushi. Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. 

It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.