Consumption, commerce and custom: historical and archaeological evidence for the social, cultural and economic position of salmon in the Scottish Highlands and Islands, c.1400-c.1800

Combining history and archaeology, this studentship will, through documentary, fieldwork and laboratory-based evidence, bring to light the long-term position - in terms of consumption, commerce and customs - of the salmon in the Highlands and Islands of Scotland. The studentship will thus provide definitive pre-1800 historical background to the species’ continued prominence today in terms of the region’s tourism and aquaculture.

The successful candidate will:
• following a ‘coastal history’ approach, identify techniques of salmon fishing, access to salmon, and the social and ecological position of the species in Highlands and Islands’ communities in the three to four centuries prior to c. 1800
• bring to light - using archival documents, fishtrap, fish bone and species identification techniques - the degree of importance and status of salmon in the region’s diet prior to c. 1800.

‘Omega 3 fatty acids’ do not feature directly in Gaelic mythology. Nevertheless, the legend of Fionn Mac Cumhaill depicts the ‘Salmon of Knowledge’, the flesh of which, when consumed, would transmit wisdom and other powers. Pictish stones depicting salmon are, as of yet, not fully understood yet have remained a prominent feature of the Highlands and Islands landscape ever since. Further afield, indigenous peoples from as far apart as the Pacific North West, northern Japan and Siberia, have enacted complex rituals to mark the importance of their salmon. All of this suggests just how common it has been to seek commercial, nutritional and, indeed, spiritual value from what is often referred to in Scotland as the ‘king of fish’.

Yet, despite this, its high visibility and popularity on restaurant menus today and its capture by anglers poised by riverbanks and lochsides across the region, the position of the Atlantic salmon in the history of the north and west of Scotland is yet to be identified and explained satisfactorily.

Focused on the theme ‘Highland Tastes: Scottish food and drink history’, public engagement will be integral to the studentship. Highlands and Islands Enterprise will take an advisory role in supporting the community and ’impact’ oriented elements of the project, which will involve the studentship holder assisting with schools visits to salmon farms, hosting a blog, besides the compiling of an exhibition and of webinars and public lectures around the region (available to attend by video-conference, with full public access).

This activity will bring to light:
• the provenance and development of salmon as an icon and luxury item in the Highlands and Islands and as an export;
• historical techniques, and environmental effects, of farming, fishing for, storing, preserving, selling and eating salmon.

The supervisory team are all focused on contributing significantly to REF2021, and dedicated to high quality research with a strong focus on public engagement.

Informal project specific enquiries can be made to: [Email Address Removed]