- Dry-cured yellowfin tuna
- Aged in sea salt
- Premium grade cut from the loin
- Slice thinly and drizzle with olive oil
- Add to salads or pasta
- Size - 7 oz/200 gr
Mojama is called the jamón of the sea, after Spain's famous cured ham. To create this traditional cured tuna, a whole yellowfin loin is salted and dry-cured to perfection. The cured mojama has a deep flavor of the sea and is delicious served thinly sliced, or added to salads and pastas.
On the Costa de Luz, from Cádiz to Portugal, they carve thin slices and drizzle them with olive oil, to be enjoyed with good bread, roasted almonds and a glass of light, dry wine. Along the coast of Murcia and Alicante in the Mediterranean, people prefer to have their mojama served in small pieces as a garnish for a green salad – in the fashion of bacon bits.
You can add wonderful flavor of your sopa de marisco, seafood stew or the broth for your seafood paella by adding shavings of mojama.
Mojama originated centuries ago along the southwest coast of Spain in Huelva and Cádiz. The climate along that area of the Costa de la Luz tends to be breezy and dry, perfect for preserving the abundance of tuna caught in the Mediterranean Sea.
To cure the tuna, the fishermen used to pack fresh fillets in sea salt, rinse them and then hang them in the sun to dry. The constant light winds in the region were key to assuring that the fillets were thoroughly dry. As they were cured in the sun, the loins shrank and darkened until they were a reddish brown with a subtle flavor.
Now our partners at Salazones Garre cure their mojama in pristine drying rooms, following stringent food safety standards. This family company from Murcia recreates the curing conditions used by their forefathers, but with much higher precision, creating a beautiful mojama that is higher quality and a premium consistency.
Dry cured salted tuna loin.
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Carlos_egr - Fort Myers, FL - Oct 22, 2017
"I love mojama. In spite of being in Miami, it's very difficult to purchase locally. At $17 it's worth buying on LaTienda!"
Frank Castro Primoy - Coral Gables, FL - May 8, 2017