Les sauces de poisson produites sur la côte atlantique des Gaules : sources archéologiques et productions diversifiées des ateliers de salaison

Abstract

The productions of the salting workshops of the Atlantic coast in the Roman provinces of Lugdunensis and Aquitania are still relatively unknown. Since the mid-20th c., Ichthyofauna layers, typical of the manufacture of fish sauces and attested in only a few tanks, constituted the only clue to make the link between these tanks batteries and the treatment of the fish. By comparing the data from three recent archaeological excavations (La Falaise in Étel, Morbihan, Lanévry in Kerlaz, Finistère and rue de la Libération in Muron, Charente-Maritime) and by diversifying scientific approaches (experimental archaeology, archaeo-ichthyology, chemical analysis), new information has been obtained. It makes it possible to develop the discussion about the nature and the likely diversity of the different products elaborated in salting and fish sauce shops in West and Midwest Gauls.