Summary: Mojama de atún is a typical cured fish product from southern Spain, consisting of tuna loins cured in salt and air-dried for weeks. The result is a dark, firm, and compact piece of meat with an intense flavor of the sea, salt, and umami, earning it the nickname "the ham of the sea." It is sliced thinly and consumed as an appetizer or gourmet ingredient.
What is Mojama de Atún?
Mojama de atún is a typical cured fish product from southern Spain, consisting of tuna loins cured in salt and air-dried for weeks. The result is a dark, firm, and compact piece of meat with an intense flavor of the sea, salt, and umami, earning it the nickname "the ham of the sea." It is sliced thinly and consumed as an appetizer or gourmet ingredient.
Mojama is an ancient product: the Phoenicians and Romans were already making it on the coasts of Cadiz over 3,000 years ago. Today, mojama de atún remains an artisanal product produced mainly in Barbate (Cadiz), Isla Cristina (Huelva), and the coast of Murcia and Alicante. It is a product with Protected Geographical Indication (PGI "Mojama de Barbate" is in process) and is increasingly present in high-end Spanish cuisine.
At Bacalalo, as specialists in cured and salted seafood products, mojama is one of our star products. It is the perfect demonstration that salt, time, and wind can transform a product into something extraordinary.
Origin and history: from the Phoenicians to today
The word "mojama" comes from the Arabic musama (dry, cured). The technique of salting and drying tuna is one of the oldest in the Mediterranean: the Phoenicians established tuna salting factories in Cadiz (ancient Gadir) over 3,000 years ago. The Romans continued the tradition and turned garum (fermented fish sauce) and mojama into luxury products exported throughout the Empire.
The almadraba (traditional fixed net tuna fishing method) is another ancient tradition that remains alive on the coasts of Cadiz. Every spring, when tuna migrate from the Atlantic to the Mediterranean to spawn, the almadrabas of Barbate, Zahara de los Atunes, Conil, and Tarifa catch bluefin tuna sustainably — using the same method as the Phoenicians. The loins of these tuna are the raw material for the best mojama in the world.
Today, mojama has transcended its humble origin as a fishermen's preserve to become a gourmet product served in the best restaurants in Spain. Ángel León, Dani García, and other chefs have incorporated it into their menus, and its presence in international gourmet stores continues to grow.
How mojama is made
- Selection of loins: the two tuna loins (upper loin and lower loin) are extracted. The upper loin is leaner and more prized; the lower loin has more fat.
- Salting (24-48 hours): the loins are completely covered with coarse sea salt in trays. The salt penetrates the meat, extracting moisture and curing the muscle. The time varies depending on the thickness: 24-36 hours for thin loins, up to 48 for thicker ones.
- Washing: the salt is removed, and the loins are washed in fresh water to eliminate excess surface salt.
- Air drying (2-3 weeks): the loins are hung in ventilated drying rooms (traditionally outdoors, with the westerly wind of Cadiz) for 2-3 weeks. The meat darkens, firms, and concentrates its flavor. Weight loss during drying is 40-50%: this is why mojama is expensive.
- Resting and maturation: after drying, the pieces rest in controlled chambers for the flavor to stabilize and become uniform.
The result is a compact, dark (garnet to brown) piece with a firm texture that is easily sliced. The flavor is intense: salty, deeply umami, with nutty notes and a clean marine aftertaste. The tuna fat, concentrated during drying, provides a creaminess reminiscent of Iberian ham — hence the nickname "ham of the sea."
Related Products from Bacalalo
Types of Mojama
According to the tuna species
- Bluefin tuna mojama (Thunnus thynnus): the most prized and expensive. Fattier meat, more complex flavor, more melting texture. Comes from the almadrabas of Cadiz.
- Skipjack tuna mojama (Thunnus albacares): the most common and affordable. Milder flavor, drier texture. Excellent value for money.
- Little tunny mojama: lesser known, smaller. Different, more delicate flavor.
According to the cut
- Upper loin (lomo): leaner, darker color, firmer texture. Preferred by purists.
- Lower loin (tarantelo/ventresca): fattier, lighter color, more melting texture. Harder to find and more expensive.
How to slice mojama
Slicing is essential to enjoying mojama:
- Knife: use a long, sharp knife (like a ham slicer or salmon knife).
- Thickness: thin slices, 2-3 mm. Thin but not transparent: they should have some body.
- Direction: slice perpendicular to the muscle fibers, diagonally to obtain wide slices.
- Before slicing: remove the drier, darker outer part if the piece has been open for a while.
- Temperature: mojama is best sliced at room temperature. Taken directly from the fridge, it's very hard.
How to eat mojama
The classic way to eat mojama is the simplest and best:
- Plain, in thin slices: a drizzle of extra virgin olive oil on top and some peeled Marcona almonds on the side. This is the most common presentation in Cadiz bars and the perfect appetizer.
- With tomato: mojama slices over ripe tomato slices, oil, and salt flakes. Like a seafood carpaccio.
- On toast: on crystal bread or baguette with grated tomato and oil.
- With almonds: the classic pairing. Raw or lightly toasted almonds perfectly complement the salty-umami flavor of mojama.
Mojama recipes
Mojama and tomato salad
Sliced ripe tomato, mojama slices on top, thin rings of sweet onion, black olives, extra virgin olive oil, and a touch of oregano. The perfect summer salad: salty, acidic, fresh, and substantial.
Mojama with hummus
Slices of mojama on a base of homemade hummus, with a drizzle of sesame oil and toasted sesame seeds. The combination of mojama's umami with the creaminess of hummus is surprising.
Mojama flakes in pasta
Grate or finely slice the mojama and add it as a topping over pasta with garlic, oil, and chili (aglio e olio). Mojama acts like a "parmesan of the sea," adding saltiness and depth of flavor. This technique is used by chefs like Ángel León.
Mojama with melon
The marine equivalent of ham with melon. Mojama slices wrapped around cantaloupe melon wedges. The sweetness of the melon balances the saltiness of the mojama. Also works with fresh figs in season.
Perfect pairing
- Manzanilla de Sanlúcar: the ultimate pairing. The iodine and salt of manzanilla complement the marine flavor of mojama. It's an iconic combination from Cadiz.
- Fino de Jerez: similar to manzanilla, with more body.
- Albariño: freshness and acidity to balance the salt.
- Beer: a cold lager or an artisanal pilsner. Informal and perfect.
- Vermouth: the southern appetizer. Mojama + almonds + vermouth = perfection.
Preservation
- Whole piece (unopened/vacuum-sealed): in a cool, dry place (pantry) or refrigerator. Several months.
- Opened piece: wrap the cut area in cling film or lightly oiled kitchen paper. In the refrigerator. Consume within 2-3 weeks.
- Sliced: consume immediately or store in the refrigerator covered with olive oil, for a maximum of 3-4 days.
- Freezing: can be frozen (up to 6 months) but the texture changes upon thawing. Only recommended if for use in cooking (grated in pasta, in stews).
- Before serving: remove from the refrigerator 15-20 minutes beforehand. At room temperature, the aromas unfold much better.
Nutritional properties
- Calories: 215 kcal / 100 g
- Protein: 38 g / 100 g (one of the most concentrated protein sources available)
- Fats: 6 g / 100 g (rich in omega-3)
- Carbohydrates: 0 g
- Sodium: high (salt-cured product)
- Iron: significant contribution (red tuna meat)
- Vitamin B12: excellent source
Mojama is one of the richest protein foods available: 38 g per 100 g, more than chicken breast, more than Iberian ham, more than any cheese. It is a nutritionally dense food, ideal for athletes and protein diets. The downside is the high salt content, which makes it unsuitable for abundant consumption by people with hypertension.
Conclusions
- What is mojama de atún?: Mojama de atún is a typical cured fish product from southern Spain, consisting of tuna loins cured in salt and air-dried for weeks.
- Origin and history: from the Phoenicians to today: The word "mojama" comes from the Arabic musama (dry, cured).
- How mojama is made: The result is a compact, dark (garnet to brown) piece with a firm texture that is easily sliced.
- Mojama recipes: Sliced ripe tomato, mojama slices on top, thin rings of sweet onion, black olives, extra virgin olive oil, and a touch of oregano.
- Perfect pairing: Mojama is one of the richest protein foods available: 38 g per 100 g, more than chicken breast, more than Iberian ham, more than any cheese.
Frequently asked questions
What does mojama taste like?
Like concentrated sea. Salty, with a deep umami flavor (like Iberian ham but marine), nutty notes, and a clean ocean aftertaste. The texture is firm but melts slightly in the mouth. It is a unique and unmistakable flavor.
Why is mojama so expensive?
Several factors: tuna is expensive (especially almadraba bluefin), it loses 40-50% of its weight during drying, the process is artisanal and slow (3-4 weeks), and production is limited. A 1 kg piece of mojama requires 2 kg of fresh tuna.
How much does mojama cost?
Skipjack tuna mojama: 40-80 €/kg. Almadraba bluefin tuna mojama: 80-200 €/kg. Prices vary according to quality, origin, and season. In a gourmet store, a 100 g tray of good mojama costs 6-15 €.
Can mojama be eaten during pregnancy?
Mojama has been salt-cured and dried for weeks, making it safe from a pathogen perspective. However, its sodium content is very high. Consume it in moderation during pregnancy. If you are concerned about mercury, skipjack tuna mojama has less than bluefin tuna.
Is mojama the same as tuna jerky?
They are similar concepts (cured and dried meat), but mojama is specific to tuna and has its own tradition and technique from southern Spain. "Cecina" normally refers to beef. Some use "tuna jerky" as a synonym for mojama, but the traditional term is mojama.
How long does mojama last once opened?
An opened piece, well wrapped in cling film or oiled paper, lasts 2-3 weeks in the refrigerator. Sliced pieces, covered in oil in an airtight container, last 3-4 days. The outer part may darken: trim it before serving.
Discover our artisanal cured seafood products at Bacalalo.
→ Prepare it with Bacalalo product: Gourmet tuna mojama 200g
