Salted meats

Salt-cured fish is one of the oldest preservation methods in the Mediterranean: fish cured with sea salt until dehydrated, intensifying its flavor and extending its shelf life without refrigeration or preservatives. In this collection, you'll find selected salt-cured products from Mercat del Ninot since 1990 —mojama (cured tuna loin), salt cod, cured botargo from ling roe, and other cured specialties— chosen for their salt point, origin, and curing process. This is not marketing: the difference between mediocre and excellent salt-cured fish is noticeable in the cut, the translucent texture, and how it melts in the mouth with good extra virgin olive oil.

What is salt curing: an ancient preservation technique

Salt curing involves covering fish with salt to extract its water through osmosis, inhibit bacterial activity, and concentrate proteins and flavor. It is one of the oldest known preservation techniques: Phoenicians, Romans, and the garum factories in southern Hispania were already salting tuna and other oily fish more than two thousand years ago. Before refrigeration, salting was the only way to transport fish inland and store it for months. What began as a necessity evolved into a top-tier gastronomic product: today, good mojama or salted cod are valued for their concentrated flavor, not just their preservation capacity.

Types of salt-cured fish: mojama, salt cod, and roe

Under the term "salt-cured fish," there are very different products, each with its specific fish, curing, and culinary use:

• Mojama (cured tuna loin): tuna loin salted and air-dried, the queen of salt-cured products. Intense reddish color, firm texture, and deep flavor. It is sliced very thinly.
• Salt cod: classic dried and salted cod (Gadus morhua), a staple of traditional cuisine. Requires desalting before cooking and is the raw material for dishes like brandade, esqueixada, or bacalao al pil-pil.
• Ling roe and dried roe: fish roe pressed and salt-cured, with a potent, iodine-rich flavor. Sliced thinly like mojama or grated over pasta and rice, similar to bottarga.
• Barrel sardines and other salted oily fish: sardines and anchovies cured in salt in barrels, a Mediterranean tradition, with a distinct salty and oily character.

Mojama: the queen of salt-cured fish

Mojama is tuna loin (from the descargado or descargamento, the finest parts) salted and air-dried. The best mojama comes from southern Spain—Barbate, Isla Cristina, Cartaya—where the tradition of Almadraba tuna fishing and Atlantic winds create the ideal curing conditions. Good mojama has a dark red color towards the center, a firm but not cardboard-like texture, and an intense flavor reminiscent of the sea and curing, without bitterness or excessive salt. Descargado or descargamento mojama (leaner and more delicate) is distinguished from tarantelo mojama (juicier and fattier). It is one of the most recognizable gourmet appetizers in the Spanish pantry.

Salt cod: the foundation of traditional cuisine

Salt cod is a different story: here, the salt is not so much for a product ready to be eaten raw, but for preservation that allows for desalting and cooking later. Dried salt cod concentrates the flavor of Gadus morhua and, after proper desalting, offers an inimitable flaky texture that fresh cod cannot achieve. It is the raw material for great classics: bacalao al pil-pil, a la vizcaína, esqueixada, brandade, fritters. The key lies in the quality of the cut (loin, belly, flakes) and correct desalting that respects its salt point without leaving it bland.

Ling roe and dried roe: the Mediterranean "caviar" of salt-cured fish

Ling roe and other dried roes are some of the lesser-known treasures of salt curing. These are pressed and salt-cured fish roe sacs, amber to brown in color, with a deeply iodine-rich and umami flavor. They are sliced very thinly and served with olive oil, or grated over pasta, rice, and eggs, similar to Italian or Sardinian bottarga. They offer a powerful and economical alternative for those seeking the intense flavor of cured seafood. It is important not to confuse them with fresh roe or caviar: these are dry-cured products, not fresh brine.

How salt-cured fish is made

The process varies by product but shares a common logic. First, salting: the fish is covered with sea salt, whole or in brine, for a period that depends on the thickness of the piece—from hours for a sardine to days for a tuna loin or thick cod. Then, washing and pressing to remove excess salt and shape. Finally, drying or air-curing, where air finishes dehydrating the piece and develops aromas. In mojama and roe, this air-drying creates the translucent texture and concentrated flavor. Well-made artisanal salt-cured fish does not need preservatives: salt and air do all the work.

How to consume: thin slices, EVOO, and toasts

The golden rule for dry-cured fish—mojama, roe—is to slice very thinly. The thinner the slice, the more tempered the saltiness, and the better the flavor is appreciated. They are served at room temperature, drizzled with good extra virgin olive oil, which hydrates and rounds them out, and often accompanied by toasted almonds, tomato, nuts, or a piece of bread. Toasts and vermouth appetizers are their natural habitat. Salt cod, on the other hand, is almost always desalted and cooked. A tip from the fishmonger: let dry-cured fish warm up for twenty minutes before slicing and serving; they lose aroma when cold from the fridge.

Salt curing vs. smoking: two ways to cure fish

It is important not to confuse salt curing with smoking, although both are curing methods. In salt curing, salt extracts water and preserves the fish through dehydration; the result is a concentrated, salty, "sea-like" flavor. In smoking, the fish is cured with salt and then exposed to wood smoke, which adds aroma, color, and a softer, more aromatic profile. Mojama is pure salt curing; smoked salmon or cod undergo smoking. These are complementary techniques, not rivals, and many premium pantries include both.

Quality and origin: how to recognize good salt-cured fish

Not all salt-cured products are of equal value. For mojama, look for uniform color without excessive white salt spots, a firm but flexible texture, and a recognized origin (Barbate, Isla Cristina, Cartaya). For salt cod, prioritize thick pieces of Gadus morhua, natural yellowish-white color, and distinct flakes. For roe, a homogeneous amber color and clean marine aroma, without rancid notes. The origin of the fish, the salt used, and the curing time make the difference between an industrial product and quality salt-cured fish. At Bacalalo, we select each product based on these criteria, not just labels.

Storing salt-cured fish at home

Dry-cured fish like mojama and roe keep well when refrigerated, wrapped to prevent drying out or absorbing odors: ideally in paper and then film or a bag, in the least cold part of the fridge. Once opened, they last for weeks if the cut is protected. Undesalted salt cod lasts a long time in dry refrigeration; once desalted, it should be consumed within a few days or frozen. Practical rule: if a dry-cured product starts to sweat oil or darken too much at the cut, remove a thin slice before serving. Salt protects, but oxygen and humidity are its enemies.

Pairings: what to serve with salt-cured fish

The intense, salty flavor of salt-cured fish calls for drinks that cleanse the palate and provide contrast. Andalusian fortified wines—fino, manzanilla, amontillado—are the classic pairing for mojama and roe: their dryness and saline notes complement perfectly. A well-chilled vermouth is the quintessential aperitif option. For cooked salt cod, dry-bodied whites or even young reds, depending on the dish. And always, a drizzle of extra virgin olive oil as a bridge between the salt and other flavors.

Shipping and buying salt-cured fish online

Salt-cured fish travels particularly well: being cured and dehydrated, they are stable products that arrive in optimal condition throughout Spain. At Bacalalo, we prepare each order protecting the cut and cure, with fast shipping from Mercat del Ninot. Buy mojama, salt cod, and roe selected with a fishmonger's discerning eye, not a supermarket's: product chosen piece by piece, with verifiable origin and the ideal salt point and cure that distinguishes good salt-cured fish.

Salt-cured fish guides and recipes

• Salt-Cured Fish from the Sea: A Complete Guide (Mojama, Bottarga, Cod, and Roe)
• Mojama: Types and Origin (Barbate, Isla Cristina, Cartaya)
• How to Slice Mojama: Professional Step-by-Step Technique for Thin Slices
• Salt-Cured Tuna Roe: What It Is and How to Use It
• Mojama Carpaccio with Olive Oil: The Perfect Appetizer
• Dried Salt Cod: A Complete Guide to Cuts and Buying
• Salt-Cured vs. Smoked: Differences and When to Choose Each

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