1995, Maryanne Kowaleski, footnote, Local Markets and Regional Trade in Medieval Exeter, page 310, The types were cod, conger eel, common eel, dried fish (most probably cod and hake), hake, herring, lamprey, ling, mackerel, merling (whiting), mulwell, pike, pilchard, pollack, porpoise, ray, salmon, stockfish (probably cod), sturgeon, and whiting; they arrived fresh, dried, salted, or smoked.
Source: wiktionary