Mojama and Tuna Roe: A Guide to Sea Salted Products

What are cured seafood products

Cured seafood products are one of the oldest preservation techniques in the Mediterranean. The Phoenicians were already salting fish on the coasts of present-day Cadiz more than 3,000 years ago, and the Romans turned garum — a fermented and salted fish sauce — into one of the most prized products of their empire.

The technique is conceptually simple: cover the fish with salt for a prolonged period to extract moisture and concentrate flavors. However, artisanal execution requires a deep knowledge of timings, salt proportions, temperatures, and drying conditions. An error in any of these variables ruins the product.

Spain is the largest European producer of cured seafood products, with two dominant historical areas: the Cadiz coast (Barbate, Isla Cristina, Ayamonte) for mojama, and the Murcia and Alicante coastlines (Águilas, San Pedro del Pinatar, Calpe) for roe. Both regions maintain centuries-old traditions that have survived industrialization thanks to the demand from a gourmet market that values authenticity.

Of all Spanish cured fish products, mojama and tuna roe are the most prestigious. They share the same raw material — tuna, preferably red (Thunnus thynnus) — but use different parts of the animal and different processes, resulting in two products with their own unmistakable personality.

Red tuna mojama: the ham of the sea

Mojama is tuna loin cured in salt and air-dried. Its name comes from the Arabic musama, meaning "waxed" or "made of wax," referring to the firm and shiny texture it acquires after the curing process. It is popularly known as "the ham of the sea," and the comparison is not whimsical: like Iberian ham, mojama transforms a raw piece of meat into a cured product with a complex and intense flavor through a long and patient process.

Mojama elaboration process

The artisanal elaboration of mojama follows a 3 to 4-month process that allows no shortcuts:

1. Cutting and cleaning (day 1): The tuna loins are extracted, carefully removing skin, fat, bones, and dark parts. Only the noblest part of the loin is used, which represents barely 15-20% of the total tuna weight.
2. Salting (7-10 days): The loins are completely covered with coarse sea salt in stone vats or troughs. The exact time depends on the thickness of the piece and ambient humidity. Excessive salting produces mojama that is too salty; insufficient salting results in a product that will not keep properly.
3. Washing and pressing (1-2 days): All the salt is removed, the loins are washed with fresh water, and gently pressed to expel excess liquid. This step is critical for the final texture.
4. Air drying (2-3 months): The loins are hung in ventilated drying rooms, traditionally oriented towards the easterly winds. Slow and progressive natural drying is what develops the complex aromas of artisanal mojama. Industrial versions shorten this step with drying chambers, losing flavor nuances.

Characteristics of quality mojama

A premium red tuna mojama is distinguished by:

• Color: Dark garnet red, homogeneous, without light spots or gray areas.
• Texture: Firm but not hard. It should be able to be cut into thin slices without crumbling. When chewed, it should be slightly elastic and melt progressively.
• Aroma: Intense sea aroma, with toasted nutty notes. No rancid or ammonia smell.
• Flavor: Balanced salty (never aggressively salty), with a long aftertaste reminiscent of hazelnut and sea breeze. Red tuna mojama has more complexity than light tuna mojama.

Salted tuna roe: Mediterranean bottarga

Salted tuna roe — also called bottarga in Italian or avgotarajo in Greek — are the female gonads of tuna, cured in salt and dried. Spain, Italy (Sardinia), and Greece share this ancient tradition, each with its own elaboration particularities.

Roe elaboration process

The process is more delicate than that of mojama, as roe are fragile and require extremely careful handling:

1. Extraction (day 1): The roe are extracted whole from the tuna, keeping the membrane that covers them intact. Breaking this membrane compromises the entire process. Only females produce roe, which limits availability.
2. Salting (5-7 days): They are covered with fine sea salt (not coarse, to avoid perforating the membrane) and placed under light weights for gentle and progressive pressing.
3. Washing and shaping (1 day): The salt is removed, they are washed and manually shaped, giving them the characteristic oval and flattened form.
4. Drying (4-8 weeks): They are air-dried under controlled conditions. The final result is a compact piece, amber-orange in color, with a waxy texture and an intense aroma.

Characteristics of quality roe

• Color: Golden amber to dark orange. Very pale roe is usually of lower quality or from species other than bluefin tuna.
• Texture: Waxy and compact. They should be able to be grated with a fine grater without crumbling. When cut into slices, they show a homogeneous interior.
• Aroma: Intensely marine, with iodine notes and a slightly smoky undertone.
• Flavor: More potent and saline than mojama. Concentrated sea flavor, with a deep umami that lingers long in the mouth. A small amount adds a lot of flavor.

Comparison: mojama vs. tuna roe

Although both are cured tuna products, mojama and roe have fundamental differences that affect how they are bought, served, and enjoyed:

The main practical difference is the intensity of use: mojama is served in generous portions (80-100 g per person as a tapa), while roe is used as a luxury condiment — 20-30 g grated over a pasta dish completely transforms the result.

How to serve mojama and tuna roe

Mojama: the art of slicing and presentation

Mojama is always served sliced very thinly, almost translucent. It should be cut with a very sharp knife, at a 45° angle to the loin, similar to how sashimi is cut. Thick slices are excessively salty and difficult to chew.

Classic Spanish presentation includes:

• Mojama with Marcona almonds: The most iconic combination. Lightly toasted almonds provide a crunch that contrasts with the elastic texture of mojama, and their natural sweetness balances the saltiness.
• Mojama with extra virgin olive oil and cherry tomatoes: A drizzle of quality EVOO over the slices, accompanied by halved cherry tomatoes and a few Maldon salt flakes.
• Mojama with bread and tomato: On a slice of rustic bread rubbed with tomato and oil — Catalan pa amb tomàquet is the perfect base.
• Diced mojama with capers: Cut into small cubes, with capers, a drizzle of oil, and a few drops of lemon. Ideal as an appetizer.

Roe: grated or sliced

Tuna roe is served in two main ways:

• Grated: With a fine grater (Microplane type) directly over pasta, risotto, scrambled eggs, or salads. This is the most common way in Italian cuisine, where grated bottarga over spaghetti with oil and garlic is an emblematic dish.
• In thin slices: Cut with a sharp knife, served as a tapa with a drizzle of olive oil and a few drops of lemon. The waxy texture is better appreciated in the mouth when the slices are thin.
• On toast: On toasted bread with a little unsalted butter or oil, sliced roe creates a simple yet spectacular luxury appetizer.

Serving suggestions in cuisine

Both cured fish products are extraordinarily versatile in haute cuisine:

• Mojama: In salads with arugula and parmesan, on artisan pizzas (after baking, never inside the oven), in carpaccios with truffle oil, in fresh tuna tartare with grated mojama.
• Roe: Grated over cod croquettes, in roe butter (grated roe mixed with softened butter, for spreading on toast), in roe vinaigrette for dressing grilled white fish.

Wine and beer pairing

Cured tuna products are intensely flavored products that require beverages with enough character to accompany them without being overshadowed:

Pairing for mojama

• Manzanilla de Sanlúcar: The classic pairing par excellence. Manzanilla, with its saline character and almond notes, creates a perfect harmony with mojama. An unfiltered manzanilla en rama is the premium option.
• Fino de Jerez: Similar to manzanilla but with more body. Ideal if the mojama is served with toasted almonds.
• Albariño from Galicia: Its fresh acidity and citrus notes cleanse the palate between bites. A less conventional but very effective pairing.
• Cava brut nature: The bubbles cut through the saltiness and the complexity of the cava complements the nuances of the mojama.
• Pilsner or craft lager beer: Carbonation and light bitterness refresh and cleanse the palate. Best served cold (4-6°C) and in a glass, not a bottle.

Pairing for roe

• Verdicchio dei Castelli di Jesi: Italian white with body and minerality, the classic pairing with bottarga in Italy.
• Godello del Bierzo: Spanish white with enough structure to withstand the intensity of the roe.
• Brut Champagne: The acidity and effervescence balance the potency of the roe. A luxury pairing for a luxury product.
• Wheat beer (Weizen): Its spicy notes and generous carbonation complement grated roe over pasta well.

Where to buy quality cured fish products

The quality of cured fish products varies enormously depending on the origin, tuna species, and elaboration method. Some tips for successful purchasing:

• Look for "red tuna" on the label: Red tuna mojama (Thunnus thynnus) is superior in flavor and texture to light tuna or bonito. The price reflects this, but the difference is notable.
• Avoid supermarket versions: Mass-produced cured fish products are usually made from light tuna, with accelerated industrial drying and a flat flavor profile. It's worth paying more for an artisanal product.
• Ask about the origin: Barbate (Cadiz) and Isla Cristina (Huelva) are the areas with the longest tradition in mojama. For roe, Murcia and Alicante are references.
• Check the texture: Good mojama should be firm but flexible, never dry or brittle. Roe should be compact and homogeneous, without cracks or soft spots.

At Bacalalo, we select premium cured fish products and preserves from artisan producers. From our stand in Barcelona's Mercat del Ninot, we have been advising clients since 1990 on how to choose and enjoy the best seafood products. Check out our selection of gourmet preserves and cured fish to find mojama and roe of the highest quality.

Frequently asked questions

Conclusion

Mojama and tuna roe are two distinct expressions of a thousand-year-old tradition: Mediterranean salting. Mojama, with its elastic texture and sea nut flavor, is perfect for enjoying in thin slices as a tapa or appetizer. The roe, with its intense iodine and waxy texture, functions as a luxury condiment that transforms simple dishes into memorable gastronomic experiences.

Choosing between them is not necessary — they are complementary. What does matter is quality: always look for bluefin tuna, artisanal production, and trusted producers. A good cured fish is recognized at the first bite, and the difference with industrial versions is abysmal.

At Bacalalo, we work with selected artisan producers to offer the highest quality salted and preserved seafood. If you've never tried bluefin tuna mojama or grated roe on spaghetti, a gastronomic discovery awaits you that you won't forget.