DNA from cetariae fish remains confirms sardine (Sardina pilchardus) use and local population continuity in Northwestern Iberia since Roman times

Abstract

The Romans were among the first to extensively exploit fish resources, establishing large-scale salting and preservation plants. Small pelagic fish were fermented to produce sauces like garum. Here, we recover DNA from specimens collected at Adro Vello (O Grove), Galicia, dating to the 3rd century AD. Whole genome resequencing, confirmed these as European sardines (Sardina pilchardus) and assigns all samples to a population ranging from North Morocco to the Bay of Biscay. The low admixture levels in ancient samples suggest lower connectivity in Roman times. This overlooked archaeological material can enhance our understanding of past subsistence economy, culture, and diet.