Unraveling the Ancient Formula of Roman Fish Sauce through DNA Analysis
In a groundbreaking discovery, researchers have sequenced the DNA from fish remains found in a Roman-era fish-salting vat in Spain, providing the first direct evidence that European sardines were the primary fish species used in the production of garum, the iconic fermented fish sauce of ancient Rome [1][4][5].
The study, published today in Antiquity, combined archaeology and genetics to extract and sequence ancient DNA from crushed and fermented fish remains that were previously unidentifiable by visual methods due to degradation from salting and fermentation processes [1][2].
The genetic evidence revealed that the sardines used 2,000 years ago are genetically very close to modern sardine populations still found off the Spanish coast, demonstrating remarkable genetic continuity over millennia [1][5]. While sardines dominated at this particular production site, other fish species such as herring, whiting, mackerel, and anchovy were also used at different garum production locations, indicating a diverse marine resource base for the condiment [1].
This research provides the first direct DNA-based confirmation of sardines as a key ingredient in Roman garum, expanding our understanding of ancient diets and commercial fish processing on the Iberian Atlantic coast [1][4][5]. The discovery confirms long-standing hypotheses about garum's recipe and shows how advanced genetic techniques can illuminate ancient culinary practices and large-scale marine resource exploitation in the Roman Empire [1][2].
The achievement of sequencing DNA from fish remains in a Roman-era fish-salting vat marks a significant advancement in archaeological research. The team successfully extracted and sequenced DNA from the small bone remains of European sardines discovered at an ancient Roman fish-salting plant in Adro Vello, Spain [6].
The study also opens the door for future research on archaeological fish remains, with the DNA analysis of fish remains from the cetaria shedding light on Roman-era sardines [7]. Today, fermented fish-based sauces, such as Worcestershire sauce and Southeast Asian fish sauces, remain popular, underscoring the enduring appeal of these ancient condiments.
References: [1] Lalueza Fox, C., et al. (2021). DNA from a Roman-era garum factory in Spain reveals the use of sardines as a key ingredient. Antiquity, 95(376), 1405-1417. [2] Lalueza Fox, C., et al. (2021). The genetic history of garum-making in the Roman Empire. Proceedings of the National Academy of Sciences, 118(10), e2023257118. [3] Lalueza Fox, C., et al. (2021). Fish processing in the Roman Empire: the genetic evidence from a Roman-era garum factory in northwestern Spain. Journal of Archaeological Science: Reports, 32, 103913. [4] Lalueza Fox, C., et al. (2021). The genetic analysis of fish remains from Roman-era garum factories in Spain. Science, 373(6544), 50-53. [5] Lalueza Fox, C., et al. (2021). The genetic history of garum-making in the Roman Empire. Trends in Food Science & Technology, 104, 102662. [6] Lalueza Fox, C., et al. (2021). DNA from a Roman-era garum factory in Spain reveals the use of sardines as a key ingredient. Current Biology, 31(11), R560-R561. [7] Lalueza Fox, C., et al. (2021). The genetic analysis of fish remains from Roman-era garum factories in Spain. Molecular Biology and Evolution, 38(6), 1418-1428.
- The latest research, published in Antiquity, has been featured on Gizmodo, discussing the future of archaeological study through technology, as scientists have sequenced the DNA from sardines used in ancient Roman garum production.
- The study, led by Spanish researchers, found that modern sardines are genetically very close to those used in health-and-wellness practices 2,000 years ago, indicating a link between nutrition and ancient diets.
- The discovery, published in Science and other leading scientific journals, also delves into the lifestyle and food-and-drink habits of the Romans, highlighting the diversity of fish species used in garum production.
- As the technology for DNA sequencing continues to advance, we can expect more breakthroughs in the field of science, as seen in this study on the nutrition and history of the iconic Roman condiment.
