 Fish was another important part of the Parisian diet, largely for religious reasons; there were more than one hundred fifty days a year, including Fridays and Saturdays, when Parisians were required to fast and to eat only boiled vegetables and fish.Most of the fish was salted herring brought from ports on the North Sea and the Baltic Sea.Wealthy Parisians were able to afford fresh fish brought on horseback during the night from Dieppe.