Roman Fish Salting Factory, Algeciras

A Roman fish salting factory established on the seafront of Algeciras, southeastern Spain, in the ancient fishing village of San Nicolas, part of the settlement known as Caetaria. Active from the 1st to 4th centuries AD, the facility featured large stone tanks lined with waterproof plaster used for preserving fish with salt. The factory also produced garum, a fermented fish sauce that was a prized condiment across the Roman Empire. Declared a Bien de Interes Cultural on 27 June 2002 to ensure its preservation as part of Spain's heritage.