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Juan de Dios Hernández, director of the Municipal Archaeological Museum of Eagles, along with Myriam Sternberg, University of Marseille (France), and Alejandro Quevedo, member of the Spanish School of Archaeology and History of Rome, being developed jointly research on salted Roman Eagles, whose first results were recently presented at an international conference in Cadiz under the title "Producer of salted Eagles center: amphorae and content analysis (s.III- V AC)
The study, which is being carried out on the remains of salted documented to have been found in various excavations from the town of Eagle, began with a first phase of documentation after twelve samples of remains of fish salting different selected sources (inside amphorae, or salting basins, sinks, etc.) that were sent to the laboratories of the University of Marseille.
Finally a comparison of two samples performed.
Specifically, the contents of an African reused amphora dating from the third century and marking the start of production (in these craft or family moments) and the contents of another amphora, is produced locally, dating from the s.
V, when Eagles industrial production for external market is detected.
"The results were surprising given that there are some different between initial production In the remains of three species that were part of the fish sauces (garum) are observed. Vogue by 62%, 25% and chucla salpa 13% curiously species recently listed on today but valuable culinary, and above all, demand for making sauces in ancient times. In the study of the contents of s. V, however, there was a 17% mixture of vogue and chucla, but the species used by 83% for those sauces was the sardine, "said the local archaeologist, Juan de Dios Hernández.
Archaeologist continues: "These studies open a wide range of exciting to the world of research on fisheries and related industries in Roman times unknowns: The difference is caused by a change of culinary tastes and markets Any improvement fishing techniques that allows the capture of pelagic species such as sardines? A specialization in certain content? Anyway, a few questions that excavations and research clarifying try to go. "
In conclusion, the aquiline archaeologist says that "It follows from these studies, along with the updating of fisheries research and salted Roman times on the peninsula in Congress recently organized by Casa Velázquez in Madrid, is that Eagles It is postulated as a benchmark and one of the most important centers of production of Tarragona salting in Late Antiquity ".
Source: Ayuntamiento de Águilas
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