New Insights into Ancient Roman Fish Sauce
Recent research sheds light on the ingredients used in the beloved fish sauce of ancient Rome. Specifically, this study focuses on Garum, a fermented fish condiment that once added savor to Roman dishes.
Gonzalo Himdo, a researcher based in Portugal, published his findings in the Ancient Journal on July 2nd. His work involved extracting DNA from a fish production vat found at Adro Vello, an archaeological site located in Galicia, Spain.
What’s fascinating is that researchers discovered well-preserved, tiny fish bones—primarily vertebrae—at the bottom of the vat, which are around 1,800 years old. Although these bones had undergone significant processing, the DNA remained intact enough for analysis.
Himdo successfully sequenced the genetic material, revealing that the ancient sauce was principally made from sardines. “Based on both earlier sources and our identification of the bones, we suspected they were sardines,” Himdo noted, although he acknowledged the chance of morphological errors.
“The Romans probably preferred its rich flavor and versatility as a seasoning, and the price reflects their fondness for it.”
The recovery of viable DNA was not expected, and Himdo admitted, “I really doubted this would be possible.” He expressed surprise at being able to match the DNA to that of sardines.
Garum was widely traded throughout the Roman Empire, meaning that locally sourced sardines likely spiced up meals far from their production sites.
This sauce is described as being rich in glutamate, akin to the flavors found in modern fish sauces, soups, or certain cheeses. “It likely offered a flavor profile similar to what one finds in contemporary Asian cuisine,” noted Himdo, who elaborated that Garum could be utilized in fish soups and as a seasoning for both meat and fish dishes.
“It can be used as a foundational ingredient in soups or as a seasoning in various meals.”
Interestingly, he compared Garum to soy sauce, suggesting it probably had a strong fishy aroma. “It might have been a bit overpowering,” he thought, indicating its potential usage in enhancing various dishes.
Moreover, the study underscores the significance of ancient DNA research. Mhemudo emphasized how DNA deteriorates over time, particularly in fermented products, which makes such recoveries challenging. “Think of DNA like a long sheet of paper filled with letters,” he explained. “As time passes, it gets torn into fragments that become harder to read.”
This discovery illustrates that ancient DNA can not only survive but can also be analyzed successfully under adverse conditions. “Our research confirms that ancient DNA can be extracted from fermented fish, paving the way for further studies on the demographic history of fish species,” Mhemudo concluded.
