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I think this article should discuss garum more, the fermented fish product that was a major reason for the town's position and prosperity. Tunas and probably other fish were caught and fermented in large tanks (it must have stank!) in the lower parts of the town, well-shown by signs in the archeological site, and also in the Wikipedia article on garum. Garum was bottled into amphoras, and shipped around the Mediterranean, and had been, probably, since Phoenician times, long before the Roman settlement of Baelo Claudia. Because the tuna migration in the spring enters the Mediterranean via the narrow straits of Gibraltar, this region is the traditional tuna fishing area of Spain, and tuna almost certainly was a major component of garum, at least according to local authors (e.g. from Zahara de los Atunes). But I don't know enough about the history to add this, and I would like to have a more knowledgeable person edit this article. — Preceding unsigned comment added by Eratosignis (talk • contribs) 00:42, 13 April 2014 (UTC)[reply]
