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DUKAS_186586248_FER
DNA reveals ingredient of Ancient Roman sauce
Ferrari Press Agency
Garum 1
Ref 16954
02/07/2025
See Ferrari pictures
Picture MUST credit: Themudo et al./ Archaeology Department of the University of Vigo,
Scientists have used new methods for extracting DNA to look at the ingredients of an Ancient Roman fermented fish-based sauce called garum.
They sifted remains at a salting plant in Spain and found that European sardines were the key ingredient.
Fish was an important part of the ancient Roman diet, and Romans processed their catch for long-term preservation in coastal fish-salting plants called cetariae.
There, they crushed and fermented small fish into pastes and sauces such as garum.
Analysing the fish used in Roman condiments could provide insight into the diets and culture of ancient people as well as information on fish populations of the time.
The intense processing that took place at the salting plants has previously made it almost impossible to visually identify species from their remains.
To overcome this limitation, an international team of researchers tested using DNA analysis.
Despite the fact that grinding and fermentation accelerate genetic degradation, they were able to sequence DNA from fish remains found in a fish-salting vat at a cetaria in Adro Vello, northwest Spain.
OPS:Fish remains from the bottom of a salting vat separated into spines (b), vertebrae (c) and scales (d).
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) -
DUKAS_186586247_FER
DNA reveals ingredient of Ancient Roman sauce
Ferrari Press Agency
Garum 1
Ref 16954
02/07/2025
See Ferrari pictures
Picture MUST credit: Themudo et al./ Archaeology Department of the University of Vigo,
Scientists have used new methods for extracting DNA to look at the ingredients of an Ancient Roman fermented fish-based sauce called garum.
They sifted remains at a salting plant in Spain and found that European sardines were the key ingredient.
Fish was an important part of the ancient Roman diet, and Romans processed their catch for long-term preservation in coastal fish-salting plants called cetariae.
There, they crushed and fermented small fish into pastes and sauces such as garum.
Analysing the fish used in Roman condiments could provide insight into the diets and culture of ancient people as well as information on fish populations of the time.
The intense processing that took place at the salting plants has previously made it almost impossible to visually identify species from their remains.
To overcome this limitation, an international team of researchers tested using DNA analysis.
Despite the fact that grinding and fermentation accelerate genetic degradation, they were able to sequence DNA from fish remains found in a fish-salting vat at a cetaria in Adro Vello, northwest Spain.
OPS:Fish remains from the bottom of a salting vat, as they were found
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS)