LAUSR

Significance The Classic Maya (AD 300–900) technology of producing salt by boiling brine in pots over fires in wooden buildings at the Paynes Creek Salt Works, Belize, is consistent with this common and productive method elsewhere in the world in antiquity, historic, and modern times. We report the surprising results of a use-wear study of the edges of chert stone tools that indicates most were used for cutting fish or meat or scraping hides. Like the ancient Roman, Asian, and other civilizations, the Classic Maya evidently produced salt and salted fish—storable commodities for marketplace trade. Microscopic study of the edges of Late to Terminal Classic Maya (AD 600–900) chert stone tools from the Paynes Creek Salt Works, Belize, indicates most tools were used for cutting fish or meat or working hide, which was unexpected, given the virtual absence of fish or other animal remains at this large salt-production complex. Use-wear study shows that a minority of stone tools have edge-wear from woodworking. Our study suggests that salting fish was a significant activity at the salt works, which corresponds to Roman, Chinese, and other East Asian civilizations, where salt and salted fish were critical components of food storage, trade, and state finance. Based on analogy with modern Maya salt producers at Sacapulas, Guatemala, we provide estimates of the amounts of salt and salted fish produced at the Paynes Creek Salt Works and the implications for the Classic Maya economy. Salt cakes and salted fish were preserved commodities that could be stored and traded in the marketplace.