<P> Meat is much less prominent in texts of the 5th century BC onwards than in the earliest poetry, but this may be a matter of genre rather than real evidence of changes in farming and food customs . Fresh meat was most commonly eaten at sacrifices, though sausage was much more common, consumed by people across the economic spectrum . </P> <P> Spartans primarily ate a soup made from pigs' legs and blood, known as melas zōmos (μέλας ζωμός), which means "black soup". According to Plutarch, it was "so much valued that the elderly men fed only upon that, leaving what flesh there was to the younger". It was famous amongst the Greeks . "Naturally Spartans are the bravest men in the world," joked a Sybarite, "anyone in his senses would rather die ten thousand times than take his share of such a sorry diet". It was made with pork, salt, vinegar and blood . The dish was served with maza, figs and cheese sometimes supplemented with game and fish . The 2nd--3rd century author Aelian claims that Spartan cooks were prohibited from cooking anything other than meat . </P> <P> In the Greek islands and on the coast, fresh fish and seafood (squid, octopus, and shellfish) were common . They were eaten locally but more often transported inland . Sardines and anchovies were regular fare for the citizens of Athens . They were sometimes sold fresh, but more frequently salted . A stele of the late 3rd century BC from the small Boeotian city of Akraiphia, on Lake Copais, provides us with a list of fish prices . The cheapest was skaren (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive . Common salt water fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted . Lake Copais itself was famous in all Greece for its eels, celebrated by the hero of The Acharnians . Other fresh water fish were pike - fish, carp and the less appreciated catfish . In classical Athens, eels, conger - eels, and sea - perch (ὈρΦὸς) were considered to be great delicacies, while sprats were cheap and readily available . </P> <P> Greeks bred quails and hens, partly for their eggs . Some authors also praise pheasant eggs and Egyptian Goose eggs, which were presumably rather rare . Eggs were cooked soft - or hard - boiled as hors d'œuvre or dessert . Whites, yolks and whole eggs were also used as ingredients in the preparation of dishes . </P>

What type of fish did they eat in ancient greece
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