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 horse mackerel but has since become stable. Some conservation measures are in place in certain European countries. Minimum catch lengths are in the EU, in Ukraine, in Romania and Bulgaria, and in Turkey. Mediterranean horse mackerel The Mediterranean horse mackerel ("Trachurus mediterraneus"), also known as the Black Sea horse mackerel, horse mackerel, Mediterranean scad, common scad or simply scad, is a species of mackerel in the family Carangidae found in the eastern Atlantic from Bay of Biscay to Mauritania, including the Mediterranean Sea. It is a benthopelagic, subtropical, marine fish that can reach up to in length. In the countries near the