Unearthed in the 1970s, these vast and ancient vessels were once full of salted fish fillets and fish guts, which were ground down and fermented to make a popular sauce, called garam. This industrial enterprise began during the Phoenician-Punic era in the 4th century BC, and was later extensively expanded by the Romans to include administrative offices alongside the pungent production area.With some nice photos of the archaeological site.
There were lots of Phoenicians and Carthaginians in Spain. Cf. here.
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