“Archaeologists can now say with confidence what life was like for the Roman legionaries stationed at the end of empire: in Carlisle, almost 2,000 years ago – it rained all the time and it stank of fermented fish.”
Synchronicity! The fermented fish paste cropped up at the weekend, too. Described in the article as “a luxurious import from Spain and undoubtedly one of the most prized possessions of a wealthy Roman officer” and (in Latin on the amphora) “Tunny fish relish from Tangiers, old”, this was made near my parents’ house in Torrox in Andalucia, Spain — or at least, if it was common across Spain, the Torrox version was much prized by the Romans.
Sadly, it’s no longer made. But I’m a bit of a fish paste fan — you can’t make decent Thai or Laotian food without nam pla, and for a taste sensation on toast, Patum Peperium (“The Gentleman’s Relish”) is unbeatable in a steampunk-breakfast kind of way. In fact, the Roman paste sounds very similar. (Link)