The Roman City of Baelo Claudia and the Secrets of Garum
Find out about garum, a fishy sauce that was loved by the ancient Romans, and how Baelo Claudia produced it many years ago.
By Conjunto Arqueológico de Baelo Claudia
University of Cádiz. Research Group HVM-440
Baelo Claudia by the sea (2016) by Juan Sebastián Vicente-Franqueira GarcíaConjunto Arqueológico de Baelo Claudia
Recovering the Roman Garum
Baelo Claudia has become a laboratory for the study of salted fish and garum, a fish sauce highly valued in classical times. These topics are included in broader studies of how the Ancient World exploited fish resources.
Cover of the exhibition Baelo Claudia and the secrets of Garum (2020)Conjunto Arqueológico de Baelo Claudia
This story is a brief sample of the temporary exhibition that took place at the Archaeological Ensemble of Baelo Claudia.
Archaeologist working in the salting factories of Baelo Claudia (2014) by José Ángel Expósito ÁlvarezConjunto Arqueológico de Baelo Claudia
It shows the results of the work done by a multidisciplinary team of archaeologists, food engineers, marine biologists, chemists and geologists from the University of Cadiz in collaboration with other institutions.
Watch this video to learn more!
Halieutic cycle (2021) by Darío Bernal CasasolaConjunto Arqueológico de Baelo Claudia
And now come with us to get to know the main phases of the so called "halieutic cycle" (related to the process of garum and salted fish in the ancient world).
Phase 1. Identification of marine resources
The various marine species identified in Baelo Claudia and used in the fish-canning industry have been extensively studied.
Tuna rachis and cleithrum (2021)Conjunto Arqueológico de Baelo Claudia
Tuna, the most valued species
Like today, tuna was the most valued species for the production of salted fish. In this picture we can see the remains of tuna bones with cut marks.
The specialized butchering of tuna (3rd century BC - 1st century BC) by José Juan Díaz RodríguezConjunto Arqueológico de Baelo Claudia
Although we do not have a description of the "ronqueo" or specialized tuna cutting process, we know what they called its various parts thanks to Pliny and Athenaeus of Naukratis in his Deipnosophistae. And like today, each of them had a different price.
Phase 2. Fishing
Fishing gear in Baelo Claudia through its fishing instruments.
Antique fishing tools (1st century AD - 21st century AD)Conjunto Arqueológico de Baelo Claudia
There is little archaeological evidence left in the organic matter. Net weights (made of lead, ceramic or stone) or bronze hooks and shuttles for mending nets were found in the excavations at Baelo Claudia.
Despite the fact that the fishing equipment was very specialized, it is difficult to know the fishing techniques, since the same element could be used in different types of rigs. Sometimes even agricultural tools, such as the pruning hook, were in use.
Hook and jigs (2021)Conjunto Arqueológico de Baelo Claudia
Roman hooks and jigs are morphologically identical to today's hooks and jigs, the only difference being the material of construction: from bronze then to steel today.
Phase 3. Food production
The garum was produced in the cetariae or salt works.
Illustration of the Cetaria XII of Baelo Claudia (2nd century AD - 5th century AD) by Albert Álvarez Marsals under the scientific supervision of Darío Bernal-Casasola, José J. Díaz and José A. ExpósitoConjunto Arqueológico de Baelo Claudia
The Baelo Claudia urban salting factories were very functional, with salting ponds for macerating the fish, rooms for cleaning and cutting, and warehouses.
Dolium (1st century AD) by Restorer: María de los Ángeles Pascual SánchezConjunto Arqueológico de Baelo Claudia
A number of large vessels (dolia) have been found in the factories of Baelo, some of which are complete. Recent excavations have shown that, as in Pompeii, these vessels were also used to ferment fish.
Phase 4. Sale
Garum has been in production for more than 700 years (2nd century B.C. - 5th century A.D.). We know this thanks to new excavations that have confirmed the continuity of the canning industry in Baelo Claudia during the Late Antiquity.
Fish salting factory of the Archaeological Ensemble of Baelo Claudia. (2017) by Archaeological Ensemble of Baelo ClaudiaConjunto Arqueológico de Baelo Claudia
Fish salting factory in Baelo Claudia
The two hectares of the southern quarter could accommodate about 37 cetariae (of which we know only 11). The production capacity of Baelo Claudia was very high, estimated at 2500 m³.
Map of tuna migratory routes, navigation routes and Roman salting factories by José Ángel Expósito ÁlvarezConjunto Arqueológico de Baelo Claudia
Tuna migrations and Roman factories
We know of about 300 salting factories throughout the Mediterranean and along the Atlantic coast, supplying both the major cities and the army. In Rome, salted fish was often consumed, and garum gaditanum was one of the most appreciated.
Roman coins (4th century AD -5th century AD)Conjunto Arqueológico de Baelo Claudia
Finance and notaries
The productive and commercial activities were closely linked. Bronze coins for everyday transactions are often found in excavations. Purchase and sale contracts must have been common, as evidenced by the written evidence (inkwells and quills).
Graphic with set of Amphorae (2021) by José Juan Díaz RodríguezConjunto Arqueológico de Baelo Claudia
Do you know what my name is?
Amphorae used for the commercialization and exportation of Baelo Claudia sauces.
Phase 5. Consume
A garum for all tastes. In Baelo Claudia, five types of garum have been identified: sea bream, oysters, sardines, anchovies and a mixed garum (land meat, fish and snails).
Photo of container with fish to recreate garum sauce (2021)Conjunto Arqueológico de Baelo Claudia
Garum fermentation requires a static phase in which fish, salt and spices are piled in several layers. After one or two weeks, the first tissue fluids and traces of blood extracted from the fish (muria) appear.
After three months, a semi-liquid paste is obtained by periodically stirring (dynamic phase). This mixture is filtered through a linen cloth. The result is the garum, which represents between 30% and 50% of the total volume, and a solid fraction called allec.
Fish meatballs "Flor de garum" dish (2021)Conjunto Arqueológico de Baelo Claudia
Garum today
On a culinary level, garum was widely used in the ancient Mediterranean, especially in Roman recipes. Its properties for enhancing the flavor of food...
Pork Knuckle macerated in "Flor de garum" dish (2021)Conjunto Arqueológico de Baelo Claudia
...and its high capacity to balance and fuse ingredients have been rediscovered by scientific research. It is currently at the forefront of contemporary cuisine and is the basis for the development of new culinary techniques and applications.
Organization: University of Cádiz. HVM-440 Group / Territorial Delegation of the Ministry of Culture and Heritage of the Government of Andalusia in Cadiz.
Collaborating Bodies: Ministry of Science, Innovation and Universities / Feder, Ministry of Economy, Knowledge, Business and Universities. Government of Andalusia / Roman-Islamic Center - Universität Hamburg / Consiglio Nazionalle delle Ricerche (ISPC), Palarq Foundation, Arqueogastronomía, Productos Majuelo, Ceimar, Sea-EU, European Union
Curators (University of Cádiz): Darío Bernal-Casasola / José Juan Díaz Rodríguez / José Ángel Expósito Álvarez / Víctor Palacios Macías
Digital montage at Google Arts & Culture: Francisco Javier Rojas Pichardo (Agencia Andaluza de Instituciones Culturales) / José Ángel Expósito Álvarez (University of Cadiz)
Photographers: Darío Bernal-Casola, José Ángel Expósito Álvarez (University of Cadiz); J. J. Díaz Rodríguez (University of Cadiz), María Ángeles Pascual (University of Castile La Mancha), Luis Barbero (University of Cádiz), Manuel León Béjar (Arqueogastronomía)
