Summary: Mojama is one of the oldest and most overlooked products in Spanish gastronomy. Relatively overlooked, that is: anyone who has tasted good mojama knows it's irresistible. But there's a huge difference between the mojama sold in many supermarkets—soft, overly salty, lacking character—and artisanal mojama made from wild bluefin tuna loin from southern Spain, which is an entirely different product.
This guide holds nothing back. We explain everything: what mojama is, where it comes from, how it's made, what distinguishes Tarifa's mojama from Isla Cristina's, how to slice it, what to eat it with, and which recipes deserve this ingredient.
At Bacalalo, we have been selecting premium seafood products at Barcelona's Mercat del Ninot since 1990. Mojama is one of our products with the most history and the most questions from customers.
Table of Contents
What Is Mojama
Mojama (from the Arabic mussama, "that which is dry") is tuna loin cured in salt and dried in the wind. It is, in essence, the ham of the sea: a slow curing process that transforms the fish muscle into a product with concentrated umami, a firm texture, and a dark garnet color.
The process is ancient. Phoenicians were already curing tuna on the coasts of the Strait of Gibraltar 2,500 years ago. The Romans exported it as solid garum. The Arabs refined the technique during centuries of their presence in the southern Iberian Peninsula and left behind the name we use today.
Mojama is produced on the Atlantic-Mediterranean coast of southern Spain: Cádiz (Tarifa, Barbate, Zahara de los Atunes) and Huelva (Isla Cristina, Lepe, Ayamonte). Each area has its characteristics.
The Raw Material: Bluefin Tuna
The highest quality mojama is made from bluefin tuna (Thunnus thynnus) loin. Bluefin tuna is the largest and fattiest of the tunas: it can weigh over 600 kg and has a concentration of red muscle, intramuscular fat, and umami flavor unmatched by any other fish.
The part of the tuna used for mojama is the dark loin (red muscle, used for continuous movement, fattier and more intense). White loins or "ventresca" (belly) are reserved for preserves or fresh consumption.
Mojama is also made from skipjack tuna (Thunnus albacares, yellowfin), which is more economical and of lower quality. The difference in taste and texture is significant. Premium mojama should specify "bluefin tuna" on the label.
The Traditional Production Process
Artisanal mojama is made using the same steps as centuries ago, with the same principle: salt + time + wind.
1. La Almadraba: Ancient Fishing Method
Bluefin tuna in southern Spain is caught using almadraba: a system of fixed nets anchored to the seabed that guides migrating tuna into a central chamber where they are captured. Almadraba is a sustainable, selective, and deeply cultural technique on the coasts of Cádiz and Huelva.
The almadraba season runs from April to July, when tuna migrate from the Atlantic to the Mediterranean to spawn. The best tuna—the largest, the fattest—arrive in May and June.
2. Cleaning and Loin Separation
The tuna arrives at the factory within hours of capture. It is butchered in the "ronqueo" (the name of the tuna butchering technique, where the knife touches the backbone and produces a characteristic sound). The loins are separated, and bones and membranes are removed.
3. Salting
The loins are buried in layers of coarse sea salt. The salting time varies: between 1 and 2 days per kilogram of loin, depending on the producer and the desired salinity level. Correct salting is critical: too little time → product with a short shelf life; too much time → excessively salty mojama.
4. Washing
After salting, the loins are removed from the salt and washed with water to remove surface salt.
5. Drying in the Levante and Poniente Winds
This is the step that distinguishes mojama from the south. The clean loins are hung outdoors in well-ventilated drying rooms or directly on facades exposed to the wind. The levante (east wind, warm and dry) and the poniente (west wind, saline and cool) are the masters of the process.
Drying lasts between 30 and 60 days depending on the size of the loin, the time of year, and climatic conditions. During this time, the loin loses between 30% and 40% of its weight due to dehydration. The texture changes from soft to firm; the color changes from bright red to dark garnet; the flavor concentrates and deepens.
6. Classification and Packaging
After drying, the loins are classified by size, texture, and appearance. The highest quality ones are packaged whole or in pieces. Trimmings are sold in chunks or sliced.
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The Three Producing Regions: Real Differences
Tarifa and Barbate (Cádiz)
The historical reference production area. Tarifa is the geographical point most exposed to the Strait of Gibraltar: the levante and poniente winds blow with exceptional intensity, accelerating the drying process and giving unique characteristics to the mojama.
Mojama from Tarifa and Barbate tends to be more intense in flavor, with earthier and deeper notes. The texture is usually firmer. It is the mojama of purists, the one used as a reference in any serious gastronomic guide.
Reference producers: Herpac (Barbate), El Ronqueador, artisanal canneries of the Bay of Cádiz.
Isla Cristina and Ayamonte (Huelva)
Huelva has a long tradition in salted tuna. Mojama from Isla Cristina is perhaps better known nationally and has wider distribution. The wind in Huelva is different from that in Tarifa: more humid, with a more pronounced Atlantic influence.
Result: mojama from Isla Cristina tends to be somewhat milder in flavor, with a slightly softer texture than that from Cádiz. For many consumers, especially novices, it is a more accessible entry to the product.
The Protected Geographical Indication (PGI) "Mojama de Isla Cristina" certifies the origin and artisanal process of producers in this area. A guarantee of quality and traceability.
Mazarrón and the coast of Murcia
A less known but historical production area. Murcian mojama has its own character, influenced by the microclimate of the Murcian Mediterranean. Production is smaller and less exported.
The Protected Geographical Indication (PGI)
There are two recognized PGIs for mojama in Spain:
- Mojama de Isla Cristina (Huelva): The most established and with greater visibility
- Mojama de Barbate (Cádiz): More recent, in the process of consolidation
These PGIs guarantee that the mojama is made from Atlantic bluefin tuna caught with almadraba in the area, processed using traditional local techniques, and cured in the indicated geographical area.
Buying mojama with a PGI is the best guarantee of authenticity for the consumer.
Mojama Commercial Categories
Mojama is sold in different qualities:
Selección / Extra: Larger loins, without visual defects, perfectly uniform texture. The best of the year.
Primera: Good-sized loins with possible minor irregularities.
Recortes / Tacos: The edges and irregular pieces of the loins. Same flavor, imperfect presentation. Much more economical. Excellent for cooking or for those who don't care about presentation.
How to Slice Mojama
The cut is as important as the quality of the product. Mojama poorly sliced—too thick, with the visible veins running along—gives a totally different experience than well-sliced mojama.
The right knife
Slicing or ham knife: long, flexible blade, and very sharp. No short or serrated knives.
The direction of the cut
Slice perpendicular to the muscle fibers (transverse to the loin). The fibers of the tuna loin run longitudinally; the transverse cut interrupts them and the slice is tender in the mouth. Cutting in the same direction as the fibers (longitudinal) results in a fibrous and difficult-to-chew texture.
The thickness
Ideal slices are between 1 and 2 mm thick. So thin they are almost transparent, but thick enough to feel the texture when bitten.
In practice, with a piece of mojama at home:- Leave the mojama out of the fridge for 30 minutes before slicing (it's easier to handle at room temperature)
- Place the loin on a board and hold it with your non-dominant hand
- Start slicing from the thinner end of the loin
- Smooth, continuous cuts, without pressing, letting the blade do the work
If you're not skilled with a knife, it's better to buy pre-sliced or chunked mojama.
What to Eat Mojama With
Mojama is an intensely flavored product that works best in simple preparations where it doesn't have to compete with other strong flavors.
The classic: mojama with almonds and olive oil
The purest and most traditional way: mojama slices on a flat plate, four or five raw or toasted almonds, a drizzle of mild extra virgin olive oil. Optionally, a few drops of lemon (very few: too much acid clashes with the umami of the mojama).
The oil is essential: it lightly hydrates the mojama and unifies the salty with the sweetness of the almond. An intense or bitter oil does not work as well.
With tomato
In Andalusia, mojama with seasonal tomato is a summer dish: ripe pear tomato, thickly sliced, with mojama on top. Olive oil, salt. The tomato provides water and acidity that balance the saltiness of the mojama.
On toast
Toasted sourdough bread, grated tomato, mojama slices. The marine version of Catalan ham with tomato. In Barcelona, this combination makes a lot of sense for those already familiar with pa amb tomàquet.
In salad
Mojama works extraordinarily well in salads where other ingredients provide water and acidity:- Arugula, cherry tomato, cucumber, avocado, mojama, lemon vinaigrette
- Endive, orange segments, black olives, mojama, olive oil
- Lettuce hearts, anchovies, mojama, capers (the marine version of Caesar salad)
With egg
Fried egg, mojama slices on top (the heat of the egg slightly softens them). A classic from the south. Also works with poached egg or in a cold tortilla.
If you want to try true premium mojama, at Bacalalo we have a selection of artisanal mojama with PGI. Visit our online store or stop by the Mercat del Ninot and we'll explain the differences between what we have available.
Recipes with Mojama
Mojama is also used in cooking, where its umami intensity enriches dishes in a similar way to anchovies.
Pasta with mojama and fresh tomato
For 4 people
- 400g spaghetti or linguine
- 100g mojama in chunks or trimmings
- 400g cherry tomatoes
- 2 cloves of garlic
- Extra virgin olive oil
- Basil, black pepper
- Cook pasta in salted water until al dente.
- In a large skillet, heat oil with sliced garlic. Add whole cherry tomatoes over medium heat until they start to wrinkle and release juice (8-10 min).
- Add mojama chunks, mix for 1 minute. The heat softens the mojama without cooking it completely.
- Add drained pasta, mix with tomato juice. Cook over high heat for 1 minute.
- Serve with fresh basil.
Mojama in seaweed tempura
A more elaborate version:- Prepare light tempura batter: 100g flour, 150ml very cold water, 1 egg, pinch of salt, 1 teaspoon nori seaweed powder.
- Dip thick slices of mojama in the tempura batter.
- Fry in oil at 180°C (350°F) for 30-45 seconds.
- Drain on paper. Serve immediately with a few drops of soy sauce.
Mojama and caramelized onion coca
Thin coca base (or pita, or flatbread):- Spread caramelized onion (1 hour over low heat with salt and a little sugar).
- Bake for 10 minutes at 200°C (390°F).
- Upon removing from the oven, place mojama slices on top. The heat from the coca will slightly temper them.
- Toasted pine nuts, olive oil, arugula.
How to Store Mojama
Unopened whole piece: Wrapped in butcher paper (not plastic, which doesn't breathe) in a cool, dry place. Keeps for months.
Once sliced or opened: Wrap in butcher paper or cotton cloth, refrigerate. Sliced mojama dries out faster: if it becomes too hard, wrap it in a slightly damp cloth for a few hours.
Sliced: If purchased pre-sliced and vacuum-packed, follow package directions. Once opened, consume within 3-5 days.
Can it be frozen?: It's not ideal (texture changes), but possible if storing for more than 2-3 months. Thaw in the refrigerator.
Frequently Asked Questions about Tuna Mojama
1. What distinguishes good mojama from bad? Quality mojama is made from bluefin tuna (Thunnus thynnus), with PGI from Isla Cristina or Barbate, hand-sliced, with a firm but not stony texture, uniform garnet color, and complex umami flavor without excessive salt. Low-quality mojama is made from lower quality tuna, has a soft or excessively hard texture, and a bland and salty taste.
2. Why do some people call mojama "mohama"? "Mohama" is an orthographic or regional variant of the same product. Both come from the Arabic mussama. "Mojama" is the most common spelling today.
3. How much does quality mojama cost? PGI Isla Cristina or Barbate mojama, first quality, can cost between €80 and €200 per kilogram. In chunks or trimmings, between €40 and €80/kg. A reasonable consumption amount for one person (50g) costs €4-10. It is an accessible luxury.
4. Does mojama have a lot of sodium? Yes. It is a salted product: approximately 2,000-4,000mg of sodium per 100g. In typical consumption amounts (20-30g per person), the intake is manageable for a healthy person, but significant for those monitoring sodium.
5. Is mojama the same as salted tuna? They are the same product with the same process. "Salted tuna" is the generic term; "mojama" is the specific name for cured tuna loin consumed as an appetizer or in cooking. Technically, there are other salted tuna parts (roe, tuna heart) that are not called mojama.
6. How long does good mojama cure for? The complete process (salting + drying) lasts between 30 and 60 days for a standard-sized piece. Mojama with longer salting (more than 48-72 hours in salt) can have a more intense flavor and deeper curing.
7. Where can I buy quality mojama in Barcelona? At Bacalalo, in the Mercat del Ninot, we have artisanal mojama with full traceability. Also in our online store with shipping throughout Spain.
8. How do I know if the mojama is in good condition? Uniform dark garnet color, firm and slightly flexible texture (not stony or soft), intense umami smell without rancid notes. If it smells fishy or has non-uniform mold spots, discard it.
9. Is bluefin tuna mojama sustainable? Mediterranean bluefin tuna was in a critical situation in the 2000s. Thanks to ICCAT (International Commission for the Conservation of Atlantic Tunas) quotas, the population has recovered significantly. Almadraba fishing is one of the most selective and sustainable systems. Currently, bluefin tuna is in better condition than 20 years ago, although it still requires careful management.
10. Can mojama be made at home? Technically yes, although it requires access to fresh bluefin tuna loin (difficult out of season and outside production areas) and a place with good ventilation for drying. The artisanal process is difficult to replicate at home without the specific experience and environmental conditions of the southern coasts.
11. What wine pairs best with mojama? Mojama calls for acidity and freshness to balance its intensity: Manzanilla de Sanlúcar (the classic and perfect pairing), Fino de Jerez, a dry white from Galicia (Albariño, Godello), or a dry rosé from Navarra or Rioja. Champagne and cava also work. Avoid reds with strong tannins.
12. Is mojama the same as "cecina del mar" (sea cecina)? They are similar concepts (salt curing and drying), but mojama is specifically bluefin tuna from southern Spain with a particular process and tradition. "Cecina del mar" is a more generic denomination that can refer to other cured fish. They are products from the same family but with different identities.
At Bacalalo, we have been selecting premium seafood products at Barcelona's Mercat del Ninot since 1990. Artisanal bluefin tuna mojama is one of the most historic products in our catalog: an ancient product that deserves to be known and respected. Discover our selection of mojama or visit us at the Mercat del Ninot for a no-obligation tasting.
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