What is Mojama? The Mediterranean cured specialty par excellence
Mojama (from the Arabic "musamma," meaning "dehydrated in salt") is tuna (Thunnus thynnus or Thunnus albacares) cured in salt and air-dried for 15-25 days. It is one of the oldest cured fish products in the Mediterranean, with Phoenician origins and a perfected development by the Romans on the Atlantic coast of Cadiz.
Today, mojama from Barbate, Isla Cristina, and other Andalusian almadrabas (traditional tuna fisheries) has a Designation of Origin and is considered the "ham of the sea." Intense red color, firm and elastic texture, concentrated umami tuna flavor. One of the jewels of the Mediterranean pantry.
Mojama Carpaccio: Italian minimalism applied to Andalusian cured fish
Carpaccio is an Italian technique (invented by chef Giuseppe Cipriani at Harry's Bar in Venice in the 1950s for a marchioness on a restrictive diet): very thin slices of raw ingredient, seasoned with oil, lemon, and cheese.
Applied to mojama, carpaccio is a recipe of radical minimalism:
- Quality mojama cut very thinly.
- Generous amount of extra virgin olive oil.
- Minimal pepper and salt.
- Toasted almonds for crunch.
5 minutes of preparation, 10 ingredients in total, an instantly impactful dish. It's one of those appetizers that proves the best cuisine is often the simplest.
Tuna Mojama - 200g Mediterranean delight on your table
Direct selection from Bacalalo, verified quality.
The cut: the key to success
The success of a mojama carpaccio lies in the cut. You need:
- Very sharp knife: A ham knife (long, thin, flexible) is ideal. Failing that, a well-sharpened salmon or fillet knife.
- Chilled mojama: 15 min in the freezer before cutting. Firmness helps with thin slicing.
- 1-2 mm slices: Very thin, almost translucent. If they are thicker, it's not carpaccio (it's a "tapa").
- Cutting direction: Against the muscle fibers, diagonally. This gives a more tender texture and a bright red appearance.
If you're not skilled at slicing so thinly, look for pre-sliced mojama or ask your deli to slice it on the spot (many do).
Step-by-step preparation
Whole Gourmet Extra Central Loin Tuna Mojama - 1800g
Direct selection from Bacalalo, verified quality.
Variations: with tomato, with cheese, with citrus
Three versions to customize:
With dried tomatoes: Add 4-5 small pieces of rehydrated dried tomatoes between the mojama slices. Acidity and sweetness that complement.
With aged cheese: Sprinkle shavings of aged sheep cheese (Manchego curado, Idiazábal). Elevates the umami.
With citrus: Add a few thin strips of candied orange peel or lemon zest. Citrus freshness lightens it up.
Asian version: Substitute almonds with crushed wasabi and a few drops of soy sauce. Unexpected but functional.
Pairing: dry, mineral wines
Mojama is intense, salty, and umami. It calls for dry, mineral white wines:
- Manzanilla pasada or Fino: The sublime pairing. Dry Sherry that cleanses the palate and enhances the Andalusian character.
- Albariño Rías Baixas: Acidity and minerality. Universal with any cured fish.
- Picpoul de Pinet: White wine from Languedoc, mineral and saline. Pairs perfectly.
- Cava brut nature: The bubbles cleanse the oil's fat and the mojama's salt.
- Artisan white vermouth: For a more Mediterranean aperitif.
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Conclusion: the perfect appetizer in 10 minutes
Mojama carpaccio is one of those appetizers that requires less effort than it seems and delivers more impact than you expect. With a good product (quality mojama) and basic technique (thin slicing, correct dressing), you have a sophisticated Mediterranean appetizer in 10 minutes.
At Bacalalo, we work with Premium tuna mojama in 200g format and whole 1.8 kg for professional use. For 4 people, 150g of mojama is the ideal amount: enough for a generous experience, not so much that it's lost as a snack.
Tuna Mojama - 200g Mediterranean delight on your table
Direct selection from Bacalalo, verified quality.
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Frequently asked questions
What type of mojama is best for carpaccio?
High-quality red tuna or skipjack mojama, from the central part of the piece (more uniform, better for cutting). The ends are more fibrous and better for other preparations.
Is mojama the same as bottarga?
No. Mojama is salt-cured tuna. Bottarga is salt-cured mullet or tuna roe. They are different products although the curing technique is similar.
Can mojama be eaten raw?
Yes, absolutely. Mojama is a salt-cured product and does not require cooking. The curing process eliminates any microbiological risk, similar to ham.
Does mojama have a lot of mercury?
Yes, as it is concentrated tuna. A 150g portion can contain significant amounts of mercury. The WHO recommends moderate consumption (2-3 times a month) and limitation for pregnant women and children.
How many calories does a mojama carpaccio have?
A 30-40g serving of mojama has 80-100 kcal. Added to the oil and almonds: 200-280 kcal per appetizer portion. Good balance.
Why is it called "ham of the sea"?
Due to similarities with Iberian ham: salt curing, intense red color, firm texture, thin slices, concentrated flavor. It is the "ham" of coastal Mediterranean cuisine.
What is the difference between mojama from Barbate and mojama from Isla Cristina?
Both are Protected Designations of Origin. Barbate (Cadiz) uses almadraba red tuna; Isla Cristina (Huelva) primarily uses skipjack tuna. Different profiles, both excellent.
Can mojama be frozen?
Yes, whole or vacuum-sealed slices. It can be stored for up to 6 months without significant loss. Thaw in the refrigerator 12 hours before consumption.
