Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Mediterranean moray is more active at night. It hunts fish, crayfish and cephalopods, but also feeds on dead animals. The Mediterranean moray's reproduction is not well known. They spawn about 60,000 eggs into open water, from which planktonic transparent leptocephali hatch. One parasitic crustacean, the trematode "Folliculovarium mediterraneum" and the flatworm "Lecithochirium grandiporum" are parasites of the Mediterranean moray. The bite of the Mediterranean moray can be dangerous mainly due to the mildly toxic slime of its skin. It can be utilized fresh and eaten broiled, boiled and baked. The skin can be used for leather. Mediterranean moray The Mediterranean moray (sometimes