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Salted Herring from the Cantabrian Sea, Traditionally Cured in Salt - Pack of 3 units
Salted herring from the Cantabrian Sea with all the intense flavor of traditional seafood salting.
Salted Herring from the Cantabrian Sea, Traditionally Cured in Salt - Pack of 3 units
Confirmed
21 Apr
Sent
22 Apr - 22 Apr
Delivered
22 Apr - 23 Apr
Artisanal salted fish from the Mediterranean
★★★★★ 12,300+ satisfied customers
Our way of doing things
Artisanal Healing
Extra Gourmet Mojama
Formats for Everyone
Refrigerated Shipping
Our Selection of Salted Fish
Gourmet tuna mojama — Mediterranean artisanal curing
Why is our mojama different?
The difference is noticeable in every bite.
Feature
Mojama Cod
Industrial tuna
Difference
Healing
Handmade, naturally air-dried
Accelerated industrial production with cameras
Category
Extra — the highest quality available
First or second category
Color
Uniform deep red, perfectly cured
Irregular brown, uneven curing
Texture
Firm yet tender, it slices thinly
Hard and dry, difficult to cut
Flavor
Intense seascape, complex nuances
Salty without depth
Packing
Vacuum-packed, refrigerated shipping
Uncontrolled plastic tray
Mojama: the ham of the sea
Cured tuna mojama is known as the "ham of the sea" —and rightly so. This ancient salted delicacy shares with Iberian ham the slow curing process that concentrates flavors and generates an extraordinary complexity of nuances.
Originating from the coast of Cádiz and the Spanish Levante, mojama was already a delicacy prized by the Phoenicians and Romans. Today it remains one of the most exclusive gourmet products of the Mediterranean .
How to enjoy mojama like an expert
The key is the thin slice —almost translucent slivers that allow you to appreciate its full aroma. The classic accompaniment: Marcona almonds, extra virgin olive oil, and a touch of grated tomato .
It also shines in salads, on breadsticks, with avocado, or simply with a few drops of lemon. Mojama is as versatile as it is delicious.
From the tuna trap to your table: a thousand-year-old tradition
The process for making mojama hasn't changed for centuries: salting, pressing, and air-drying . This natural method concentrates the tuna's amino acids, creating that intense and addictive umami flavor.
We select extra category mojama — the highest quality, with a uniform deep red color that indicates a perfect curing without shortcuts .
Full format: from the portion to the whole loin
We offer mojama in 200g portions (ideal for 4-6 servings as an appetizer) and in a whole piece of 1.8kg (perfect for catering or to have at home and cut as you go).
Both formats arrive vacuum-packed with refrigerated packaging from our warehouse in the Mercat del Ninot in Barcelona.
Gourmet cured tuna in figures
A salted fish that will win you over at first bite
0%
He described the curing and salt level of the salted fish as exceptional.
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He appreciated the texture and the artisanal cut in each piece he received.
0%
He incorporated salted fish as a star product for tapas and appetizers.
*Based on independent reviews from verified customers over 4 weeks
Frequently Asked Questions
It is tuna loin cured in salt and air-dried. A centuries-old salting method originating from Cádiz and the Spanish Levante, known as the "ham of the sea" due to its similarity to Iberian ham.
Intense, slightly salty, seafood flavor with complex umami notes. The texture is firm yet tender. It's a unique experience, difficult to compare with other products.
Sliced very thinly. Traditionally served with Marcona almonds and olive oil. Also delicious in salads, on toast, with avocado, or simply with a squeeze of lemon.
Store in the refrigerator (0-4°C) in its vacuum-sealed packaging. Once opened, wrap tightly in cling film and consume within 7-10 days. A whole piece will last longer.
Yes, it can be frozen for up to 3 months without losing quality. Defrost in the refrigerator for 12 hours before consuming.
A 200g serving is enough for 4-6 people as an appetizer or starter. Mojama is very concentrated in flavor—a little goes a long way.
The extra category has a more uniform color, a firmer texture, better curing, and a more complex flavor. It's the difference between an acorn-fed ham and a grain-fed ham.
An excellent gourmet gift, especially the whole 1.8kg piece. Surprise any food lover with an exclusive and unique product.
Yes, it's rich in protein, omega-3 fatty acids, iron, and B vitamins. A healthy and nutritious snack with a moderate calorie count.
Vacuum-packed with insulated packaging. 24-hour shipping from Barcelona.
Yes, the 1.8kg piece is ideal for the hospitality industry. Contact us for volume pricing and regular orders.
Fino or manzanilla from Jerez are the classic pairing. It also works well with Albariño, Cava, or a good vermouth.
They are similar but different. Traditional mojama is made with salt and air-dried. Some producers use other methods, but authentic mojama follows the age-old process.
Currently, our specialty in salted fish is tuna mojama in two formats. We also offer dried cod, which is another type of traditional salted fish.
Almadraba tuna, or selectively caught tuna from the Atlantic and Mediterranean. We select the highest quality pieces to guarantee optimal curing.
Don't improvise with the doneness or the cut. Choose a product with a smooth texture , clean flavor , and elegant finish in minutes.
Don't improvise with the salt level or the thickness.
It's the professional kitchen standard, now in your home, with 24-48h chilled delivery and backed by real reviews .
Responsible sourcing, consistent quality
From the sea to the market with criteria and respect: origin, curing and cutting with clear standards.
