Salted fish products are one of the oldest gastronomic heritages of the Mediterranean: fish cured in salt that concentrate flavor to extraordinary levels. From tuna mojama to Cantabrian anchovies, including mullet roe and salted cod, this guide covers the main types, their differences, real prices, and how to enjoy them.
Contents
What are salted fish products?
Salted fish products are fish (or parts of fish) that have been cured with salt. The salt extracts water from the muscle tissue through osmosis, reducing bacterial activity and concentrating the flavor of the original product. It is one of the oldest food preservation techniques known to humankind, predating refrigeration, smoking, and canning.
The principle is simple: salt dehydrates. A fish that was 75% water becomes 40-50% after salting. This water loss concentrates proteins, fats, and free amino acids (especially glutamate, responsible for the umami flavor). That's why salted fish products have such an intense flavor: they are concentrated fish.
In the Mediterranean, salted fish products are not just a preservation method: they are a gastronomic category with its own identity. Mojama is not "dried tuna": it is mojama. Anchovies are not "salted anchovies": they are anchovies. Each salted fish product has its specific process, tradition, and consumption method.
Mediterranean history of salted fish products
Salted fish products date back to Phoenician, Greek, and Roman civilizations. The Phoenicians established salting factories along the entire Mediterranean coast over 3,000 years ago. The ruins of Baelo Claudia, in Bolonia (Cadiz), are among the best preserved from the Roman world and show the pools where garum, the fermented fish sauce that was the universal condiment of Roman cuisine, was made.
Spain has an uninterrupted tradition of salted fish products that extends from Roman times to today. The coasts of Murcia, Alicante, Cadiz, Huelva, and the Cantabrian Sea continue to produce salted fish products using methods that have evolved technically but maintain the essence of centuries past.
The salt route
Salted fish products need salt, and lots of it. The salt pans of the Spanish Mediterranean (Torrevieja, San Pedro del Pinatar, Santa Pola, Sanlúcar de Barrameda) were for centuries as economically important as gold mines. Salt production and salted fish product production were inextricably linked: where there was salt, there was a salting industry.
Types of salted fish products: comparative table
| Salted fish product | Base fish | Part used | Process | Texture | Price/kg |
|---|---|---|---|---|---|
| Mojama | Bluefin tuna | Loin | Salt + air drying | Firm, sliced | 80-200 € |
| Mullet roe | Mullet (lisa) | Roe sack | Salt + pressing + drying | Compact, grated or sliced | 100-250 € |
| Tuna roe | Tuna | Roe sack | Salt + pressing + drying | Similar to mullet, more intense | 80-180 € |
| Anchovies | European anchovy | Fillet | Salt + maturation 6-12 months | Tender, unctuous | 60-150 € |
| Salted cod | Cod (Gadus morhua) | Whole piece/loins | Salt + drying | Firm, flakes | 15-40 € |
| Dried bonito (muxama) | White tuna | Loin | Salt + drying | Similar to mojama, softer | 60-120 € |
| Salted sardine | Sardine | Whole | Salt + pressing | Firm, needs desalting | 8-15 € |
| Garrofón de mar (dried capellán) | Capellán | Whole | Salt + sun drying | Dry, crispy | 20-40 € |
Tuna Mojama
Mojama is probably the best-known and most internationally appreciated Spanish salted fish product. It is made from bluefin tuna (Thunnus thynnus) loins, which are salt-cured for 2-3 days and then air-dried for 2-3 weeks.
The result is a dark red, almost garnet-colored piece, with a firm but not hard texture, which is cut into thin slices and eaten as an appetizer with olive oil and almonds. The flavor is intensely marine, with a sweet undertone and a long aftertaste reminiscent of cured ham.
The two main mojama areas in Spain
- Barbate and Isla Cristina (Cadiz/Huelva): Bluefin tuna mojama from almadraba fishing. It is the most prestigious. The tuna is caught during the almadraba season (May-June) and processed immediately. Price: 120-200 €/kg.
- Murcia and Alicante: Murcian tradition with tuna from various sources. Variable quality but with excellent producers. Price: 80-150 €/kg.
Quality mojama is distinguished by its color (uniform dark red, no spots), its texture (firm but yielding when bitten, never hard or dry), and its flavor (intense, clean, no bitter aftertaste). Good mojama needs nothing more than a drizzle of olive oil to shine.
Tuna Mojama — The ham of the sea
Artisan tuna mojama, salt-cured and air-dried. Sliced thin, ready to serve. Intense flavor and perfect texture.
Mullet and tuna roe
Mullet roe (also called bottarga in Italian) is the complete roe sac of the mullet (lisa), salt-cured, pressed, and dried until a compact block of dark amber color is obtained. It is grated over pasta, cut into thin slices as an appetizer, or used as a condiment.
Its flavor is extraordinarily intense: salty, marine, with an umami background comparable to Parmesan cheese. It is one of the products with the highest flavor concentration in the Mediterranean.
Mullet roe vs. tuna roe
| Aspect | Mullet roe | Tuna roe |
|---|---|---|
| Color | Golden amber | Dark red-brown |
| Flavor | More subtle, sweet, nutty | More intense, saltier |
| Texture | More waxy | Firmer and drier |
| Main use | Grated over pasta | Sliced as an appetizer |
| Price | 100-250 €/kg | 80-180 €/kg |
Both are excellent. Mullet roe is more versatile in cooking due to its waxy texture that grates easily. Tuna roe has more personality as an appetizer in slices.
Salted cod
Salted cod is, in terms of volume, the most important salted fish product in the world. Millions of tons of cod (Gadus morhua) are salted and dried annually for consumption in Portugal, Spain, Brazil, Italy, and Caribbean countries.
Unlike other salted fish products that are consumed directly, salted cod requires a prior desalting process (48-72 hours in cold water, changing the water every 8-12 hours) before cooking. It is an ingredient, not a final product. But this salting-desalting process transforms the texture of the cod in a way that no other method achieves: the proteins reorganize, creating that flaky structure that is unmistakable.
Quality salted cod is distinguished by the thickness of the piece (thick loins = better), the whiteness of the flesh (yellowing indicates oxidation), and the smell (saline and clean, never rancid).
Salted and Desalted Cod — Since 1990
Cod from Iceland and Norway, traditional salting. We desalinate it artisanally in our workshop or sell it salted for you to prepare at home.
Cantabrian anchovies
Salted anchovies are European anchovies (Engraulis encrasicolus) cured in salt for a period of 6 to 12 months. During this time, the fish's natural enzymes transform the raw protein into pink, soft flesh with an extraordinary umami flavor.
The process is unique among salted fish products: it is not just preservation by salt, but a controlled enzymatic fermentation that completely transforms the product. A fresh anchovy and a salted anchovy are nothing alike.
Quality factors in anchovies
- Maturation: Minimum 6 months in salt, ideally 10-12 months. "Fast" anchovies (3-4 months) have not completed the enzymatic transformation and have a raw flavor and incorrect texture.
- Size: Measured in fillets per can. "00" (8-10 fillets/can) are the largest and most valued. "0" (10-14 fillets/can) offer the best value for money.
- Color: Uniform pink-brown, never gray or with dark spots.
- Origin: Santoña, Laredo, Castro Urdiales (Cantabria) and the Basque Country are the reference areas.
Dried bonito (muxama)
Dried bonito, known as muxama in the Basque Country, is the cousin of mojama but made with white tuna (Thunnus alalunga) instead of bluefin tuna. The process is similar: salting and air drying.
The result has a less intense flavor than bluefin tuna mojama but is more delicate and has a more pronounced sweet undertone. It is a less known product than mojama but highly appreciated in the Basque Country and Cantabria.
Price: 60-120 €/kg, generally more accessible than bluefin tuna mojama due to the greater availability of the raw material.
Prices and where to buy
| Salted fish product | Average price (2026) | Best place to buy |
|---|---|---|
| Bluefin tuna mojama (almadraba) | 120-200 €/kg | Producers from Barbate, gourmet stores |
| Tuna mojama (standard) | 80-120 €/kg | Markets, specialty stores |
| Mullet roe | 100-250 €/kg | Murcian producers, online gourmet |
| Tuna roe | 80-180 €/kg | Cadiz producers, markets |
| Cantabrian anchovies (50 g can) | 5-15 € (equiv. 100-300 €/kg) | Santoña canneries, supermarkets |
| Salted cod | 15-40 €/kg | Fishmongers, markets, online |
| Dried bonito (muxama) | 60-120 €/kg | Basque Country, specialty stores |
Key tip: Salted fish products are highly concentrated in flavor and are consumed in small quantities. 100 g of mojama can make 4-6 servings as an appetizer. Seen this way, the price per serving is more reasonable than the price per kilo suggests.
How to serve and store
Serving
- Mojama: In thin slices with extra virgin olive oil and Marcona almonds. Also excellent with cherry tomatoes.
- Roe: Grated over pasta (spaghetti with oil, garlic, and grated roe). In slices with oil and lemon as an appetizer.
- Anchovies: Directly on bread with tomato. In pintxos. As an ingredient in salads, pizzas, pasta.
- Cod: Requires prior desalting. Then cooked: baked, in stew, fried, in croquettes.
- Dried bonito: Like mojama: thinly sliced with oil.
Storage
- Mojama and roe (whole piece): In the refrigerator wrapped in plastic wrap or a damp cloth. Lasts 2-4 weeks. Do not freeze.
- Sliced mojama: Consume within 2-3 days. The cut surface oxidizes quickly.
- Anchovies (open can): In the refrigerator covered with olive oil, 1-2 weeks.
- Salted cod: In the refrigerator, months. It is a cured product preserved by the salt itself.
Cantabrian Anchovies — Premium Selection
The best anchovies from Santoña: minimum 10 months maturation, hand-filleted, in extra virgin olive oil. Caliber 00 and 0.
Frequently asked questions
Are salted fish products healthy or do they have too much salt?
Salted fish products are rich in protein, omega-3, and vitamins, but they do contain a lot of salt (1.5-5 g of sodium per 100 g depending on the type). For people without high blood pressure, consumed in usual amounts (30-50 g as an appetizer), they do not pose a problem. If you have sodium restriction, consult your doctor. Mojama, for example, has less salt than anchovies because some of the salt is removed during drying.
What is the difference between mojama and tuna jerky?
They are the same product with a different regional name. "Mojama" is the most widespread term (of Arabic origin, "musama"). "Tuna jerky" is occasionally used but can cause confusion with beef jerky. The process is identical: tuna loin cured in salt and air-dried.
Can salted fish products be made at home?
Some can: homemade mullet roe and homemade salted anchovies are feasible projects with patience. Mojama is more complex (requires controlled drying conditions). For homemade anchovies: whole anchovies in coarse salt, pressed, in the refrigerator for 6-12 months. It is a long but simple process.
Why is mojama so expensive?
Three factors: 1) The raw material (bluefin tuna) is scarce and expensive (fishing quotas are strict). 2) The yield is low: from a 200 kg tuna, only 8-12 kg of mojama are obtained. 3) The drying process lasts weeks with a weight loss of 40-50%. One kilo of mojama requires almost 2 kg of fresh bluefin tuna loin.
What is the difference between anchovies and marinated anchovies (boquerones en vinagre)?
They are the same fish (Engraulis encrasicolus) with completely different processes. Anchovies are salt-cured for months (enzymatic fermentation) and served as fillets in oil. Marinated anchovies are marinated in vinegar and oil, consumed fresh, and have a sour taste and crunchy texture. They are two distinct products that share only the raw material.
Do salted fish products have an expiration date?
Yes, although their shelf life is long. Mojama and whole roe last weeks in the refrigerator. Canned anchovies, years. Salted cod can last months if properly stored. However, all salted fish products lose quality over time: they oxidize, dry out, or lose flavor nuances. It is ideal to consume them as fresh as possible after purchase.
What is the best salted fish product for someone who has never tried any?
Cantabrian anchovies are the most accessible entry point: intense but not aggressive flavor, widely available, and with a reasonable entry price (a can of good anchovies for 5-8 €). From there, the next natural step is mojama: cut into thin slices with oil and almonds, it is a revelation for anyone who tries it for the first time.
Salted fish products are one of Spain's most undervalued gastronomic treasures. We have mojama that rivals any ham in flavor complexity, roe that competes with Italian bottarga, anchovies that are the best in the world, and a tradition of salted cod that fed generations. All of this, produced artisanally and with methods that have thousands of years of history.
Knowing salted fish products, being able to differentiate them, and learning how to serve them is a gastronomic investment that returns much more than it costs.
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Written by Marc González Sáez, seafood expert since 1990, Mercat del Ninot, Barcelona.
