Bottarga, mojama, and tuna roe are the 3 most premium salted cured products of the Mediterranean — and the most often confused. They are sold as "similar" in gourmet stores, but they are distinct products with very different prices and uses. This 2026 guide clarifies all doubts.
Differences in 30 seconds
| Product | What it is | Price €/kg |
|---|---|---|
| Bottarga | Cured mullet roe | 150-300 € |
| Mojama | Salted + dried bluefin tuna loin | 45-90 € |
| Tuna roe | Whole cured tuna roe | 80-180 € |
Bottarga — the Italian surprise
What exactly is it
Bottarga is the complete roe of mullet (Mugil cephalus), a common Mediterranean fish in Sardinia, Sicily, and also on the Spanish coasts. The roe is extracted with its membrane sac, washed, dry-salted, and pressed/dried for 3-4 weeks.
Characteristics
- Color: amber yellow to translucent orange
- Size: pieces of 150-400g
- Texture: firm but grater-friendly, similar to Parmesan
- Flavor: intense, mineral, umami, pungent
Gastronomic use
- Pasta with bottarga: spaghetti aglio e olio grated with bottarga on top. Iconic Sardinian dish.
- Carpaccio: thin slices of bottarga over tuna or meat carpaccio
- Scrambled eggs: generously grated
- Fish spuma: light purée with EVOO on toast
2026 Price
- Artisan Italian bottarga (Sardinia): 200-300 €/kg
- Spanish bottarga (Mediterranean): 150-220 €/kg
- Industrial "bottarga" (<80 €/kg): be careful, it's usually cheap roe
Mojama — the Andalusian jewel
What exactly is it
Mojama is the loin of bluefin tuna (Thunnus thynnus) salted for 6-12 days in sea salt and then air-dried for 15-30 days. It is one of the oldest salted cured products in Spain, with Roman tradition.
Characteristics
- Color: deep dark red, almost mahogany
- Texture: firm, cuttable into very thin slices
- Flavor: concentrated sea flavor, deep umami, subtle sweet finish
- Main origin: Barbate (Cadiz), Isla Cristina (Huelva), Carboneras (Almería)
Gastronomic use
- Classic Andalusian: thin slices with Marcona almonds and EVOO
- Tomato salad with mojama: in summer, with fresh cheese and basil
- Taco on toast: with roasted pepper
- Migas or rice dishes: add chopped mojama to the cooking for extra umami
Denomination and quality
Look for "Mojama de Barbate" or "Mojama de Isla Cristina" — they have Protected Geographical Indication. They guarantee origin and traditional process.
2026 Price
- Gourmet mojama (almadraba bluefin tuna): 80-120 €/kg
- Standard mojama (Atlantic bluefin tuna): 50-80 €/kg
- Industrial yellowfin tuna mojama: 35-50 €/kg
Tuna roe — the substantial relative
What exactly is it
These are the complete roe (whole ovarian sac) of bluefin or yellowfin tuna, salted for 8-12 days and dried for 20-30 days. Large pieces (500-1000g each).
Characteristics
- Color: dark brown
- Size: large pieces, cuttable into 3-5mm slices
- Texture: compact granular, firmer than mojama
- Flavor: more intense than mojama, very umami
Gastronomic use
- Thin slices on toast with EVOO
- Grated over pasta as an Italian-Andalusian substitute for bottarga
- In Andalusian Russian salad
- With black olives and onion in tapas
2026 Price
- Almadraba bluefin tuna roe: 130-180 €/kg
- Yellowfin tuna roe: 80-120 €/kg
Usage comparison by recipe
- Grated Italian pasta → Bottarga (traditional) or grated roe (Andalusian alternative)
- Classic Andalusian tapa → Mojama with almonds
- Tomato salad → Sliced mojama
- Gourmet scrambled eggs → Grated bottarga
- Premium toast → Sliced roe + EVOO
- Tuna carpaccio → Grated bottarga on top
How to choose each one without being tricked
Bottarga
- Look for "Bottarga di muggine" (Italian) or "Bottarga de mujol" (Spanish)
- Color should be translucent amber, not opaque
- Wrapped in wax or film, not exposed to air
- Be wary of prices <100€/kg
Mojama
- PGI Barbate or Isla Cristina guarantee quality
- Uniform mahogany color, no white spots
- When cut: dense texture, not fibrous
- Clean sea aroma, never rancid
Tuna roe
- Whole piece is better than loose chunks
- Texture to the touch: firm, elastic
- Uniform brown color, no white spots
- Origin: bluefin tuna > yellowfin tuna
Related guides
Conclusion: three salted cured products, three uses, three prices
They are not interchangeable. Each has its role:
- Bottarga: grater-friendly flavoring, Italian, for pasta and carpaccio
- Mojama: Andalusian tapa in slices, with Marcona almonds
- Tuna roe: intermediary between mojama and bottarga, in thick slices
To try without spending a lot: start with a 200g gourmet mojama (15-20€). It's the most versatile and the one that will accompany different meals the most.
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