guy Posted July 11, 2025 Report Share Posted July 11, 2025 (edited) We have posted many times about garum, the famous fermented fish sauce popular in the ancient world (see below): This article discusses the DNA analysis of the remains of a Roman-era salting plant (pictured below) in Spain to understand garum better. - The article from Gizmodo discusses how scientists used ancient DNA analysis to identify the key ingredient in garum, the Roman fish sauce. - Researchers extracted DNA from fish remains found in a Roman-era salting vat in Adro Vello, Spain. - The DNA analysis revealed European sardines as the main species used in making garum. - Despite the challenging conditions of fermentation and age, the team successfully sequenced the DNA. - The genetic data showed that ancient sardines were similar to modern ones from the same region. - This discovery offers insights into Roman culinary practices and opens avenues for studying ancient diets and fish populations through genetic research. Ancient DNA Unlocks the Secret Recipe of Roman Fish Sauce Edited July 11, 2025 by guy Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.