ABSTRACT
In this chapter the two basic forms of fish sauce manufacture are described in terms of infrastructure from archaeological sources. The evidence of the bulk manufacturing process lies in cetariae – processing tanks – that are found initially on the coast of the sea of Marmara in the Black Sea, the coast of Spain between Cadiz and Cartagena, the opposite coast of North Africa in Morocco and Tunisia, the Atlantic coast of Portugal on the river Sardo, and the coast line of Sicily. This is contrasted with the small-scale and local production of fish sauce in bottles jars and doliola epitomized by the Little Latium pots on the Rhône, the fish sauce industry in Pompeii, and the pilgrim flask from Jordan.
