Tamils and Fish as Exhibited in Sangam Literature

Abstract

Sangam literature conveys to us the high character, way of life, and experience of the Tamils. The five divisions of ancient Tamil society (ainththinai) were characterised by numerous cultures. In the later stage, based on the term attribute, the word "culture" was constructed. Culture refers to the biological structure of human society. One of the main elements of Tamil culture is food. The Tamils excelled in cooking food with taste, and selecting food with taste. At a time when other countries were eating raw food, the Tamils used to grind the food they had to eat and make it into broth, adding aromatics to prevent illness. The Tamils were the first to cook food in a civilised manner. Food has been used as the daily food of Tamils. Tamils enjoy cooking mangoes with fish gravy. They had the habit of eating fried food and drying it as 'karuvadu', which could be used later. The fish is given as a gift to the girlfriend as well. They have improved in the fishing industry. Different vessels are used for catching fish. Fish oil is used to light candles. Fish oil is used for barter. They know what kind of fish is available in which coastal area and go to that area in the respective seasons to catch fish. This research paper has been prepared by selecting the places found in the Sangam literature about fish.