Archaeological evidence for the preparation of preserved fish is common. Preserving fish allowed stockpiling of temporary abundance of food created by good catches and seasonal plenty. In traditional societies, the majority of fish caught are preserved for later use rather than consumed fresh. Ethnographic information from southeast Arabia, and the wider region, for the storage of fish provides interesting details of the process. Archaeological evidence for fish storage is not usually the stored product itself, but distinctive species and element composition of preparation waste or post-consumption refuse. Archaeologists rarely excavate a complete cache of preserved fish. This study presents data from a fish storage pit, capped with a mud seal, excavated at the Late Islamic site of Freiha (al-Furayḥa) in Qatar. The contents of the pit were intact providing an opportunity to examine the practice of storing dried fish from the product itself and compare this evidence to ethnographic accounts.

中文翻译：

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干鱼店的特征：基于伊斯兰晚期卡塔尔完整坑的证据

制作腌鱼的考古证据很常见。保存鱼类允许储存由良好渔获量和季节性充足所创造的临时丰富的食物。在传统社会中，大多数捕获的鱼被保存以备后用，而不是新鲜食用。来自阿拉伯东南部和更广泛地区的人种学信息为鱼类储存提供了有趣的过程细节。鱼类储存的考古证据通常不是储存的产品本身，而是准备废物或消费后垃圾的独特物种和元素组成。考古学家很少挖掘出完整的保存鱼。这项研究提供了来自卡塔尔弗雷哈 (al-Furayḥa) 晚期伊斯兰遗址挖掘的鱼储存坑的数据，该坑盖有泥封。