Posted on 05/05/2024 5:10:23 PM PDT by SunkenCiv
...In addition to the amphorae, archaeologists found ropes, shoes, a wooden drill and organic "dunnage" or matting, made from vine shoots and grass, that was used to protect the ship's hull from the cargo, Cau said...
Many of the amphorae contained the remnants of fish sauce, while others held oil from plants — likely olives, wine, and perhaps olives preserved in vinegar. The distinctive amphorae for different products were labeled with painted inscriptions known as "tituli picti" in Latin, he said...
Previous studies found that many of the oil amphorae had seals stamped with a "Chrismon," or Christian monogram — similar to the Chi-Rho symbol of Constantine — which suggested they may have been marketed by a church authority, Cau said.
In another key discovery, the wooden "step" connecting the mast to the hull was found to contain a coin from Roman Siscia (in modern-day Croatia), in line with Roman rituals for blessing a ship. The coin was made during the reign of the Roman emperor Constantine the Great and fixed the earliest possible date of the ship as A.D. 320...
The ancient Romans were big fans of fish sauce and enjoyed several different types. The most famous may be "garum," which seems to have been a luxury product made from fermented fish viscera (guts) and blood, but "liquamen" seems to have been made from whole fish.
The archaeological analysis found fragments of fish bones in some of the amphorae from the Ses Fontanelles wreck, which indicated the "liquaminis flos" they were labelled as holding — Latin for liquamen "flower," which may have meant "best liquamen" — was made mostly from anchovies but contained some sardines.
(Excerpt) Read more at livescience.com ...
Not so much a delicacy, as a universal condiment. They’d slip it onto most anything
Obviously doesn’t work!.........
It’s hard to tell, since the actual recipe is a trade secret; but I found a ‘copycat’ recipe which states that A1 includes Worcestershire sauce, and that does include anchovies.
I wish I was alive back then and also now and also 5000 years into the future and I wish I would live twenty people’s lives at once at all times in all forms as every form of animal on every planet in every universe all at once.
That is the first step in fermenting fish sauce, which usually takes between 3 and 12 months. This picture was taken in Vietnam, so standards are probably a little higher here. The liquid is then filtered out and preservatives added to make the final product. Worcestershire sauce contains fermented anchovies made in a similar way.
Anchovy paste is used in cooking, and for making ‘real’ green goddess dressing.
Over time the threshold of risk got higher, and one day or one night, big wave...
Well, it was lucky for the archaeologists. :^)
You’d hit all of it, we get it. ;^)
It seems to have been the number one condiment across all social classes and ethnic groups in the R.E. A garum production facility was buried in 79 AD by Vesuvius, with the smell still popping out of excavated vats. Residue has has shown up on other wrecks. :^)
What’s in a name:
https://www.academia.edu/54754253/Garum_and_Liquamen_What_s_in_a_Name
Some day I’ll tell you about my 5000 year project...
Enjoy!
keywords fishsauce, garum, liquamen, sorted, duplicates out:
Not so much a delicacy, as a universal condiment. They’d slip it onto most anything.
Calling Laz Ma Taz.
Back in the day pig guts were used to make sausage. Stuff the
meat mixture into gut hang in the smoker for a few days and you
have sausage. People would argue over which tree wood to use as
that will make a different flavor to the smoked sausage.
I remember as a kid, back in the early 70s, reading the ingredients, which listed anchovies at the time.
But some people prefer Heinz 57, which I find ideal for pork chops and little else.
And then there’s blood sausage, blood pudding and of course haggis.
Great, now I’m hungry... ;^)
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