Overview

• Researchers extracted ancient DNA from crushed fish remains at the Adro Vello salting vat in north-west Spain, demonstrating that genetic material can survive grinding and fermentation
• DNA sequencing identified European sardines as the sole species used in the 3rd-century AD fish sauce at Adro Vello
• Comparison with contemporary samples revealed genetic continuity of sardine populations in north-west Iberia despite their high mobility
• The archaeogenomic method overcomes limitations of visual analysis by enabling precise species identification from fragmented fish bones
• The research team is extending the approach to additional Roman-era cetariae to evaluate whether sardine use and population patterns are consistent empire-wide