Salted meats

Mojama is a highly prized salted tuna , prepared in a traditional way and recognized for its intense flavor and unique texture.

Discover our selection of salted products made using the traditional method: tuna mojama, mullet/linguine roe and other pieces cured in salt and controlled drying to concentrate umami, aroma and texture.

We work with short batches and clean cuts so you can buy salted meats online with a stable flavor and impeccable presentation.

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5 products

Huevas de maruca laminadas – Canned Seafood | Bacalalo gourmet
Huevas de maruca laminadas – Canned Seafood | Bacalalo gourmet
15,95 € 79,75 € / kg
Maruka roe (sliced) - 200 g
Mojama de atún – Fresh & Frozen Seafood | Bacalalo gourmet
Mojama de atún – Fresh & Frozen Seafood | Bacalalo gourmet
12,95 € 13,95 € 64,75 € / kg
Tuna Mojama - 200g Mediterranean delicacy on your table
-7%
Arengada Salada del Cantábrico - Pack 3 unidades – Bacalalo
Arengada Salada del Cantábrico - Pack 3 unidades – Bacalalo
4,65 € 48,95 € / kg
Salted Herring from the Cantabrian Sea - Pack of 3 units
Sardinas Frescas de la Costa - Pack 4 – Bacalalo
Sardinas Frescas de la Costa - Pack 4 – Bacalalo
2,95 € 31,05 € / kg
Fresh Sardines from the Coast - Pack of 4
Anchoas del Cantábrico Clásica para limpiar - Pack 4 unidades Gama 1 – Bacalalo
Anchoas del Cantábrico Clásica para limpiar - Pack 4 unidades Gama 1 – Bacalalo
From 5,95 € 62,63 € / kg
Classic Cantabrian Anchovies for Cleaning - Pack of 4
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Seafood salts with character

Mojama is a highly prized cured tuna, traditionally prepared and renowned for its intense flavor and unique texture. This collection brings together mojama, cured roe, and other cured fish selected for their clean flavor, even curing, and consistent cut. They are ready to be sliced ​​and enjoyed in thin slivers with mild oil, nuts, or tomato.

Each product description indicates the salt level, recommended cutting thickness, and suggested serving size per person, along with serving ideas for tapas and salads. We ship chilled within 24-48 hours using thermal packaging to preserve aroma and texture from our workshop to your table.

Selection and species

We prioritize tuna loins for mojama because of their fine fibers and elegant aroma, and cured roe (mullet, tuna) for its compact texture and balanced salinity. We look for flawless pieces with uniform color and firmness that allows for thin slicing without crumbling.

Salting and curing: exact point

We alternate salting and controlled drying phases to concentrate flavor without over-hardening. The precise curing process preserves internal juices and prevents tough fibers, resulting in a silky texture and a clean aroma that makes it perfect to enjoy on its own with mild olive oil or to incorporate into warm salads and toast.

Court and service

Slice the cured tuna thinly along the grain for a softer texture, or dice it if you're mixing it with tomato and almonds. The roe is delicious sliced ​​thinly or finely grated over salads and pasta. A drizzle of olive oil, crusty bread, and a touch of citrus enhance the flavor without overpowering its character.

Servings per person

As a guide, allow 25-40g per person as an appetizer and 60-80g if it's the main ingredient in a toast or salad. On mixed platters, alternate cured meats with mild pickles and neutral elements to balance saltiness and intensity.

Storage and expiration

Store between 0-4°C and respect the best before date. Once opened, keep well covered and consume within 3-5 days.

Frequently Asked Questions

  • La mojama es lomo de atún curado en sal y secado de forma controlada hasta concentrar sabor y obtener una textura firme pero sedosa. Frente a otras salazones (como hueva curada), la mojama ofrece una lámina fibrosa y aromática ideal para cortar fino; la hueva aporta grano compacto y un punto salino más marcado que funciona muy bien rallada o en loncha fina.

  • Usa un cuchillo bien afilado y corta láminas finas a favor de veta. Sirve atemperada (sácala de la nevera 5–7 min antes), con un hilo de aceite de oliva suave, almendra tostada y tomate pelado o pan crujiente. Evita coberturas demasiado potentes para no tapar el bouquet de la curación.

  • En aperitivo calcula 25–40 g por persona; en tosta o ensalada generosa, 60–80 g. Para tablas mixtas, combina mojama y huevas curadas con elementos neutros (pan, aceite, patata cocida) y encurtidos suaves para equilibrar la salinidad.

  • Guárdala entre 0–4 °C bien protegida del aire. Una vez abierta, consume en 3–5 días. Si no vas a terminarla, porciona y congela; descongela en nevera 12–24 h y seca la superficie antes de cortar para recuperar brillo y textura.

  • Se disfruta principalmente en crudo por su textura y aroma; no obstante, admite elaboraciones rápidas (tosta templada, toques de calor muy breves) para potenciar el perfume sin resecar. Evita cocciones prolongadas: endurecen la fibra y concentran en exceso la salinidad.

  • Elige mojama si buscas lámina fina, sabor profundo y versatilidad en tosta/ensalada. Opta por huevas si prefieres un punto salino más intenso y textura compacta que funcione rallada, en loncha muy fina o en tapas con aceite y cítrico. En dudas, mezcla ambas en una tabla de salazones.

  • Sí. Enviamos en refrigerado 24–48 h con caja térmica y acumuladores. Te recomendamos recibir el paquete en la primera entrega e introducirlo en la nevera de inmediato. Si el envase llega dañado o a temperatura inadecuada, contáctanos con una foto para gestionar la reposición.

  • Aceite de oliva suave, frutos secos (almendra/avellana), tomate maduro, cítricos y hojas amargas. En bebida, vinos blancos secos, manzanilla o vermut clásico equilibran salinidad y realzan el bouquet. Sirve a temperatura fresca para abrir aromas.