"A fish factory, a cat and another 'walking' dune" Top 5 Page for this destination Tarifa (Cadiz) Off The Beaten Path Tip by Bwana_Brown

Tarifa (Cadiz) Off The Beaten Path: 32 reviews and 63 photos

  Columns of the Basilica & a distant 'walking' dune
by Bwana_Brown
 
  • Columns of the Basilica & a distant 'walking' dune - Tarifa (Cadiz)
      Columns of the Basilica & a distant 'walking' dune
    by Bwana_Brown
  • Me and a friendly cat beside the fish factory - Tarifa (Cadiz)
      Me and a friendly cat beside the fish factory
    by Bwana_Brown
  • Fish factory ponds (left) and standing walls - Tarifa (Cadiz)
      Fish factory ponds (left) and standing walls
    by Bwana_Brown
  • We are both hanging on against the wind - Tarifa (Cadiz)
      We are both hanging on against the wind
    by Bwana_Brown
  • The fermentation ponds for 'garum' - Tarifa (Cadiz)
      The fermentation ponds for 'garum'
    by Bwana_Brown
 

It was not long after we passed the standing columns of the Basilica in the centre of Baelo Claudia before we found ourselves almost on the Atlantic Ocean shore, near both the fish factory that was the town's main commercial industry and another of those 'walking' sand dunes driven by the ferocious winds of the Strait of Gibraltar. In fact, while en route, a sudden gust of wind had torn one of the tourist pamphlets out of my hand and whisked it down into a roped-off excavation hole before I could even blink!

Also on the way there, one of the local cats had taken a liking to us and decided to tag along. As I got into position for a shot by Sue of the fish factory/dune, the cat was determined to get into the scene as well - and it succeeded, with us both hanging on for our lives with claws and hands as the wind blew straight at us!

As for the fish factory, it was one of the main reasons that Baelo Claudia lasted so long because 'garum' was very popular with the Romans as a garnish used with meals. However, one of its problems was the odour it gave off in the process of producing it - fish guts, layered in salt and left to ferment in the sun for a few months in outdoor fermenting pools (5th photo) . Final preparation for shipping was carried out in the factory whose walls remain standing in the background. There, the liquid garum was taken from the top of the mixture and shipped to Rome where it commanded prices similar to what caviar brings in today. The fish-gut leftovers were used too, by the poorer classes of Roman citizens to flavour their meals. Being on the coastline as it was, Baelo Claudio did not have to worry too much about upsetting the neighbours with odours!

Review Helpfulness: 4.5 out of 5 stars

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  • Updated Sep 11, 2009
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Bwana_Brown

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