The culinary traditions of Roman times lived on in the Byzantine empire. Inherited from Greek traditions was the use of olives and olive oil, wheat bread, and plenty of fish. These would very often be served or prepared with "garós", the Greek term for garum, a sauce made out of fermented fish that was so popular that it more or less replaced salt as the common food flavoring. The Byzantine kitchen was also influenced by Arab cuisine from which it imported the use of eggplants and oranges. Seafood was very popular and included tuna, lobster, mussels, oysters, murena, and carp. Around the 11th century the habit of eating roe and caviar was also imported from the Black Sea region. Dairy products were consumed in the form of cheese (particularly feta), and nuts and fruits such as dates, figs, grapes, pomegranates, and apples. The choice of meats were lamb, and several wild animals like gazelles, wild asses, and suckling young in general. Meat was often salted, smoked or dried. Wine was popular, like elsewhere around the Mediterranean, and it was the drink of choice among the higher social classes, where sweet wines like Muscat or Madeira/Malmsey were popular. Among the lower classes, the common drink tended to be vinegar mixed with water. Like all Christian societies the Byzantines had to abide by the dietary restrictions of the church, which meant avoiding meats (and preferably general excesses) on Wednesdays and Fridays and during fast and Lent.