Girish Mahajan (Editor)

Mojama

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Course
  
Appetiser

Serving temperature
  
Cold

Main ingredient
  
Tuna

Place of origin
  
Main ingredients
  
Tuna

Mojama Salazones Garre Mojama Loin Extra

Region or state
  
Valencia, Spain, Andalusia, Spain, Region of Murcia, Spain, Liguria, Italy, Sicily, Italy, Sardinia, Italy

Similar
  
Bottarga, Tuna, Esgarrat, Cecina, Salting

La mojama de at n


Mojama (in Spain, Mosciame in Italy) is a mediterranean delicacy consisting of filleted salt-cured tuna.

Contents

The word mojama comes from the Arabic musama (dry), but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.

Mojama Mojama Spanish Mojama Tuna Mojama

Mojama is made using the loins of the tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.

Mojama httpsuploadwikimediaorgwikipediacommonsthu

It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. In Madrid mojama is very popular mid afternoon tapa and is served with a short beer and olives.

Mojama FileTuna mojamaJPG Wikimedia Commons

Marea mojama


Mojama Dried salted Tuna Mojama Alvisan

References

Mojama Wikipedia


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