It was noted for its extensive fish factories, where locally caught fish were dried and salted ​ — or pickled to produce a sauce that was preserved in clay jars called amphoras.
Selles laiaulatusliku kalatöötlemise poolest kuulsas linnas tegeldi kohapeal püütud kala kuivatamise ja soolamisega ning hoidistamisega amforateks kutsutud savinõudes.