Late medieval Europeans extended exploitation of fish stocks to marine frontiers previously little affected by intense human predation. Driven by demand since the twelfth century and supported by waves of innovative capture and preservation methods, herring fisheries in the North Sea and Baltic fed millions of northern Europeans with the largest medieval catches known. Stockfish (naturally freeze-dried cod) from arctic Norway went from a regional subsistence product c.1100 to an export trade profiting fishers and merchants alike. Elsewhere entrepreneurs caught, preserved, and exported pike and other fish from the eastern Baltic, hake and conger from the Channel approaches and Bay of Biscay, and migratory bluefin tuna off Sicily and the Gulf of Cadiz, all for consumption a thousand and more kilometers away. Transforming local abundances for distant tables at unprecedented scale drove new capitalized forms of organization and market behaviour. Consumers, merchants, and fishers saw fish as economic objects disconnected from any familiar nature and free for competitive exploitation. Yet besides prospects of infinite abundance the new frontier fisheries posed risks, and not simply those of hazardous access or human conflict. Heavily fished local stocks of herring successively crashed to commercial insignificance when further stressed by environmental changes in the pulsating arrival of the Little Ice Age. But the almost accidental discovery of virgin cod stocks off Newfoundland in the 1490s confirmed the mythic belief that abundance always lay over the next horizon. Thoughts of limits vanished at the eve of modernity.

Fearing shortage of culturally significant fish, medieval societies reacted in several ways. In a culture of markets, scarce supply motivates sellers to demand and/or buyers to offer more for the commodity: anecdotes from the twelfth century and serial prices from the thirteenth indicate fish prices rising even past 1350. Ownership of the productive resource itself could capture some of those sellers’ gains, not to mention the prestige and power medieval society associated with landownership: elite acquisition of fishing rights had begun with early creation of private lordships, but by and after the twelfth century it also promised income from direct exploitation or from leasing operations to artisans (depriving local subsistence fishers). In contrast, relict and then emergent claimants to public authority could gain by regulating resource exploitation ‘for the public good’. From the 1200s onwards kings, territorial princes, and self-governing communes asserted control over fishing rights and activities, first on acknowledged public waters (large rivers, coastal waters) and eventually over practices and uses of private natural waters. The chapter explores grounds for regulating fisheries as a ‘public’ resource to allocate their value, settle disputes, ensure consumer safety, and occasionally to encourage what might now be called ‘sustainable’ uses within recognizable limits. Like the artisanal fisheries toward which they were directed, these cultural measures retained close ties between local natural ecosystems and consumers of fish.

For centuries up to about 1000 CE, and in many settings also long thereafter, medieval Europeans ate almost exclusively the fishes available in their nearby waters, fresh or marine. Predominant technologies and institutional arrangements could not easily or safely move fish or fish flesh more than a few days from the point of capture. Peasant households with local knowledge of seasonally available stocks took fish ‘for their own table’. Local communities with de facto access to waters defended customary uses on what later writers would call fisheries commons. Much better documented, however, were those subordinates obligated to supply fish for the tables of their social superiors and masters. For some this was routine labour service, but for a few it was full-time employment and expertise. Small gear handled by individuals could provide family subsistence, while crew-served equipment targeting seasonal concentrations served the larger demands of ruling elites. Depending on the fish variety and season, short-term preservation methods (salting, drying, smoking) might keep a catch edible for short-run future use. Local and regional variations on these practices were ubiquitous.