Quick Answer: Mojama is not recommended during pregnancy for two reasons: the tuna it is made from (bluefin or yellowfin tuna) can contain mercury, and the cold-curing process can harbor listeria. It's best to avoid it throughout the entire pregnancy. Safe alternatives include: cooked canned tuna (Albacore) or Albacore belly in small quantities.
Can you eat mojama during pregnancy?
General recommendation: avoid it. Mojama poses two risks during pregnancy:
- Listeria: cold-curing with salt does not guarantee the elimination of Listeria monocytogenes (similar to raw ham).
- Mercury: since it is made from bluefin or yellowfin tuna, it may have mercury levels that are not ideal during gestation.
Risk of listeria in cured products
Air-curing with salt is a traditional method with thousands of years of history, but it is not equivalent to cooking. Salt drastically reduces water activity, and most bacteria do not survive, but Listeria monocytogenes is exceptionally resistant.
The same principle applies to raw Iberian ham, cold-smoked salmon, bresaola, and other cured products. AESAN and WHO consistently recommend avoiding them during pregnancy.
Mercury in mojama
Depending on the origin of the tuna:
- Bluefin mojama: 0.7-1.2 mg/kg of mercury. Not recommended.
- Yellowfin mojama: 0.3-0.4 mg/kg. Better, but the risk of listeria persists.
- Albacore mojama: 0.3-0.5 mg/kg. Less common commercially.
Although the source is yellowfin or Albacore tuna (low-to-medium mercury), the listeria risk from cold-curing remains the decisive factor.
Safe alternatives during pregnancy
Albacore Tuna Loins in EVOO - 315g Sterilized Albacore tuna in preserve, low in mercury, no risk of listeria. Suitable during pregnancy. View product →- Canned Albacore tuna: sterilized, low in mercury. 1-2 servings per week.
- Canned yellowfin tuna: same principle, in moderate portions.
- Canned sardines: safe, rich in omega-3.
- Baked desalted cod: safe white protein without mercury.
If you miss it: tricks to emulate it
To mimic mojama's intense, umami profile:
- Albacore loins in oil, drained and served over tomato, similar to the traditional pincho.
- Sardines + EVOO + raw almonds: a pincho with a fatty and crunchy profile.
- Thinly sliced baked desalted cured cod with EVOO: mojama-like texture, totally safe.
Common mistakes
- "Curing is like cooking": false. Salt dehydrates, it does not sterilize.
- "If I freeze it, it's fine": freezing kills anisakis but not listeria.
- "They tell me my mother ate it and nothing happened": the risk of listeria is statistically low but the consequences are serious. This is not a justification.
