ROMAN FISH TANKS

Last week, my daughter Eva and I went to the beach.  It was a lovely day, and we intended to walk along the shore on the board walks, to get some much needed exercise, and then have lunch at a seafood restaurant in a little fishing village in Angeiras. After our walk, we set off again to walk off our delicious lunch of grilled Squid with  baked potatoes with garlic and salad. We finished off with a Lime cheesecake and then coffee. I took my camera of course, but there was little in the way of bird life, just a few seagulls here and there, but I did find something of great interest to photograph on our after lunch walk.

This is the restaurant where we had lunch.

A couple of views of the sea.

We passed this charming Fisherman's cottage on our way.

Then we came upon this sign.

It's faint lettering, but you can read it in English.

Further down the board walk we came to the tanks.

They were quite deep, and it must have taken some considerable time to carve out the depth of these Salt Tanks.

In the sign, it mentions Garum, which is type of condiment that was used to season food during the time of the ancient Romans. It was made from fermented fish, and probably the most important food in the whole of the Roman Empire. Tomatoes and spices were added to make sauces..

These are the remains of the salterns, where salt was extracted for brine production

A last look at the Roman Salt Tanks.