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Exporting oysters - Printable Version

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Exporting oysters - Memmia - 06-02-2010

Hi,

I have read that British oysters were highly regarded and shipped to other parts of the Empire.
How were oysters exported ? Were they shipped alive in salt water or were they pickled/ preserved in some way ?

Thanks in advance

Jo

Edited- Sorry should have read EXported- DOH! :roll:


Re: Exporting oysters - Chlodovicus - 01-01-2011

For whatever reason I was browsing the Ancient Civ Food sub-forum and came upon this.

I believe these bi-valves must be consumed live or immediately cooked, and are not likely to have been preserved 2,000 years ago.

One story I recall reading concerned the King in Prussia, Frederick William I (The Great's father). He and some of his army cronies traveled incognito to Hamburg for several days "to gorge on oysters" and drink schnapps and beer. If the king could not get oysters shipped, they seem to have been available only on the coast.


Re: Exporting oysters - Vindex - 01-02-2011

I think they were probably transported in barrels in the sea water they were taken from.

I have seen an illustration in a book somewhere of oysters being transported. EDIT: DOH! It wasn't a book but the last Ancient Warfare Special (Core of the Legion). Article on logistics, page 56

We have recent archaeological evidence of several oyster shells with two holes made in them (where the shell is most solid). Current thought is that these were used as labels for the barrels to indicate the contents so they weren't opened until delivered.


Re: Exporting oysters - Alanus - 04-24-2011

Yup, the ancients transported live finfish and shellfish in barrels, changing the water frequently enroute. There are plenty of references to oysters reaching Rome. As did tench shipped from Gaul.

The number of salt and freshwater fish sold live in Rome was substantial. You can still see the fish pools at the Market Place today. Species included mullet (big $!) and murenae (moray eels). Hadrian had a huge live-pool at Tivoli. This was recently described as a "fishing pond," but it's walled. Not a fishing pond, although he could have fished at the sacred pond of the gods, only a short walk away.

Even more sophisticated, there were also "live-well" smacks. These sailing craft had central water-tight holds (square or rectangular) their garboard sections drilled with holes, the fish or shellfish getting a continuous stream of changing water. Fairly cool! (nuk, nuk, nuk):lol:


Re: Exporting oysters - mcbishop - 04-24-2011

Quote:I have read that British oysters were highly regarded and shipped to other parts of the Empire.
How were oysters exported ? Were they shipped alive in salt water or were they pickled/ preserved in some way ?

We don't actually know how the Romans did it, but have to guess. However, I had a friend who farmed oysters in the Inner Hebrides. He used to send them all over the UK packed in damp seaweed - that was all they needed to keep them alive until they reached their destination. Tolerant little chaps, oysters. They are also one of the defining archaeological characteristics of a Roman site.

Mike Bishop


Re: Exporting oysters - Alanus - 04-28-2011

Two oyster farms operate from the Maine peninsula next to mine. They aslo ship them in seaweed for short hauls, like to our local dealers. But on a long haul, say from Britain to Rome, the seaweed gets warm (even hot) and the oysters would crap off. So the ancients probably used changing sea water to keep them cool. Just a thought.;-)