Tuna Mojama: What It Is, How to Eat It and Where to Buy It [2026]

What is tuna mojama

Mojama is tuna loin (generally bluefin tuna, Thunnus thynnus) cured in salt and air-dried for weeks. The result is a dry, compact piece of fish meat, dark garnet in color, and with an intensely marine flavor. It is cut into thin slices, like ham, and consumed raw, usually dressed with extra virgin olive oil and almonds.

It is one of the oldest products in the Mediterranean: the Phoenicians were already making it more than 3,000 years ago on the coasts of Cadiz and Murcia. Today it is known as the "ham of the sea" due to its similar production process to cured ham: salt, time, and air.

Mojama is a luxury product in Spanish gastronomy, comparable in exclusivity to caviar or premium anchovies. Its price reflects the quality of the tuna and the patience of the artisanal curing process.

History and production process

The name "mojama" comes from the Arabic musama (dry). The process has changed little over the centuries:

1. Loin selection: The tuna loin is extracted (the noblest and leanest part). For premium mojama, only bluefin tuna (Thunnus thynnus) from the Mediterranean or Atlantic is used.
2. Salting: The loin is completely covered in sea salt for 24-48 hours. The salt extracts moisture and begins the curing process.
3. Washing: The salt is removed, and the loin is washed with fresh water to eliminate excess.
4. Air drying: It is hung in a cool, ventilated, and dark place for 15-20 days (sometimes longer). The Mediterranean wind (the easterly "levante" in Cadiz, the westerly "poniente" in Barbate) gives each mojama its character.
5. Pressing (optional): Some producers lightly press the piece during drying to give it a uniform shape.

The result is a piece that has lost 50-60% of its original weight in water. What remains is a pure concentration of marine flavor.

Types of mojama: bluefin tuna vs others

Bluefin tuna mojama (Thunnus thynnus)

The premium mojama. Bluefin tuna from the Mediterranean or Almadraba (Barbate, Zahara, Conil). Intense flavor, firm but not dry texture, deep garnet color. It is the most expensive and most sought after.

Yellowfin tuna mojama (Thunnus albacares)

More economical. Milder flavor, slightly drier texture. Good for those new to mojama or for use in cooking (salads, toppings).

Bonito mojama (Sarda sarda)

The most economical option. Less intense flavor than bluefin tuna. Some purists do not consider it "true" mojama, but it is an honest product at a good price.

Comparative table of mojama types

How to identify quality mojama

• Color: Uniform dark garnet, similar to Iberian ham. If it's light brown or has white salt spots, the quality is inferior.
• Texture when cut: It should cut into thin slices without falling apart. If it breaks or crumbles, it's too dry or poorly cured.
• Aroma: Clean and intense marine scent. If it smells rancid or of ammonia, it's past its prime.
• Juiciness: Good mojama, although dry, retains some internal juiciness. When chewed, it should not be tough or rubbery.
• Origin: Look for mojama with a designation of origin or indication of provenance: Barbate, Isla Cristina, Cartagena, Mazarrón. Artisanal producers usually indicate the exact species.

How to eat mojama: a practical guide

Mojama is consumed raw, sliced thinly (2-3 mm). It is never cooked. The classic way to serve it:

1. Cut into thin slices: Use a very sharp knife (like a ham carving knife). Cut diagonally to get larger slices. If you buy pre-sliced mojama, simply separate the slices.
2. Dress with extra virgin olive oil: A generous drizzle of EVOO over the slices. The oil softens the texture and enhances the flavor.
3. Add almonds: Peeled and lightly toasted Marcona almonds. The mojama + almond combination is a classic of Murcian and Andalusian gastronomy.
4. Optional: A few sliced cherry tomatoes, a few drops of lemon, or some toasted bread.

Best combinations and pairings

• Mojama + almonds + EVOO: The classic combination. Mediterranean perfection.
• Mojama + tomato + bread with tomato: Catalan version over pa amb tomàquet.
• Mojama in salad: Thin slices over a rocket salad with sun-dried tomatoes and parmesan. A spectacular umami touch.
• Mojama + fried egg: Fried free-range egg with slices of mojama on top. An Andalusian bar tapa.
• Mojama + bottarga: Two cured fish products together for intense marine flavor lovers.
• Mojama in risotto: Instead of (or in addition to) parmesan, grated mojama over the risotto. Marine umami.

Pairing: Manzanilla from Sanlúcar or Fino from Jerez (the perfect match), Albariño, craft pale ale beer, or a fresh Verdejo.

Mojama prices in Spain

Mojama is an expensive product due to the cost of bluefin tuna and the weight loss during curing (50-60% of the original weight is lost). These are the current price ranges:

• Premium bluefin tuna mojama: 120-200 €/kg. In gourmet stores or directly from the producer.
• Standard bluefin tuna mojama: 80-130 €/kg. In food markets and specialized stores.
• Yellowfin tuna mojama: 45-80 €/kg. More accessible, good for beginners.
• Sliced mojama (100g packet): 8-20 € depending on quality and species.

Price table by format

Buy mojama online

Mojama stores well and travels without problems, making it ideal for online purchase:

• Vacuum-packed: Vacuum-packed mojama retains all its properties for weeks. It does not require extreme refrigeration during transport.
• Artisanal producers: Online you have direct access to producers from Barbate, Isla Cristina, Cartagena, and other producing areas. No intermediaries.
• At Bacalalo: Although our specialty is cod and northern sea products, in our store we also offer a selection of gourmet preserved and cured fish that includes the best Mediterranean products.

Storage and shelf life

• Whole unopened piece (vacuum-packed): In a cool, dark place, up to 6 months. In the refrigerator, even longer.
• Opened piece: Wrap the cut area in cling film and store in the refrigerator. Consume within 2-3 weeks.
• Opened sliced packet: Consume within 3-5 days, in the refrigerator, tightly sealed.
• Freezing: Not necessary or recommended. Mojama is already cured and stores well without freezing.

Frequently asked questions

Related Guides

• Cantabrian Anchovies: Buying Guide
• Smoked Salmon: Quality Guide
• Caviar in Spain: Guide and Prices
• Spanish Gourmet Preserves
• Recipes with Gourmet Preserves

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