March by the Sea: Rockfish on the Ancient Fish Plate
March is a threshold month by the sea—when the light shifts, the coast feels alive again, and simple fish cooking returns to the table. This post revisits ancient Greek fish plates, especially the South Italian masterpieces of the 4th century BCE, with their painted seafood “menus” and spiny rockfish/scorpionfish forms. From the realism—and quiet humor—of these plates to the enduring taste of kakavia, one idea carries through time: the Mediterranean sea as everyday abundance, worthy of both art and appetite.