Spirits and fortified wines were not known although the apple wine may have had quite a high alcohol content. From the top, herring, salmon, eel and perch. Here is a pike at top and a plaice. We know about the fish that were eaten in the period from bones which have been found during archaeological excavations. Some bones have been found whilst digging was being carried out, but most need soil samples to be washed through fine meshed sieves back in the laboratory.
Some bones come from toilet pits and appear to have been chewed up before being swallowed.
It has been possible to discover what kinds of fish were eaten by comparing the bones with those of fish today. Evidence shows a variety of fish were eaten - herring, salmon and eel as well as some which are not eaten much today such as pike, perch and roach. They seem to have also eaten flounder, whiting, plaice, cod and brown trout too. Shellfish, especially oysters, mussels and cockles, seem to have formed part of many peoples diets. Fish was eaten fresh, but was also preserved for less plentiful times of year.