Ancient DNA Unlocks the Secret Recipe of Roman Fish Sauce

The ancient Romans were recognized by creating delicious sauces, including a famous fish-based plinger. Scientists studying the ancient DNA from the Saltage plant in Spain in a Roman era were the main components of European sardines.

The fish was an important part of the ancient Roman diet, and the Romans processed the cetariae coastal fish salt salining plants have been captured for long-term protection. There, crushed small fish and fermented pastes and sauces, such as a small fish, for example, swimming. Today, fermented fish-based sauces are popular popular in the form of many fish sauce produced in the classic Worcestershirehire sauce or Southeast Asia.

It is impossible to analyze the fish and fish populations and fish populations, but between other things, the rest of the remaining remnants of the old people, but other things.

An international researcher team tested a different approach to the restriction to eliminate this limit: DNA analysis. Despite the acceleration of the genetic degradation of Grinding and Fermentation, a fish-salon in the north-west Spain was able to break away fish in Fish-salt VAT. This achievement sheds light on the Roman-time sardines and opens the door for future research on archeological fish.

“The bottoms of fish saltage suggests a large number of residues, but one of the biggest challenges to learn pelagic fish from this context is the small size of bone material,” Researchers wrote in a study published today Antiquity. “Our knowledge and genomical research should still take advantage of the widespread potential of the population of the population of these sources of fish and commercial fish.”

As part of this context, the team has successfully tested the reliability of the genetic analysis, and DNA after the remains of small bones in the ancient Roman Fish Saline plant in the Spanish archeological site of ADRO Vello. The co-rapporteur was a researcher specializing in ancient DNA and colleagues at Paula Campos-Porto University, then compared the ancient DNA sequence with genetic information from modern sardines. They concluded that ancient Sardines are genetically similar to the modern era in the same area. Given that the species are recognized with it, this is seen demolition Abilities.

“Here they demonstrate that the authors can be rehabilitated from DNA, which can be used, although they are crushed and acidic conditions [fish] “Researchers” remains under the bottom of the fish, “researchers were told.” This information analysis has the potential to provide information on fish populations that cannot be obtained from the diets or populations of human population or human populations or human populations. “

As a result, the job emphasizes a successful way to obtain an archaeological resource. In addition, it also confirms that there is not a friend of the fish in ancient Rome – they had a lot of food.