 Mojama | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain, Italy, Portugal |
| Region or state | Valencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia, Algarve, |
| Serving temperature | Cold |
| Main ingredients | Tuna |
Mojama (Spanish pronunciation: [moˈxama]; Portuguese: muxama) is a Mediterranean delicacy consisting of filleted salt-cured tuna, typically found in the Murcia and Andalusia regions of Spain, particularly in Huelva and Cádiz or in Portugal in the region of Algarve. [1] [2] Bluefin or yellowfin tuna are the most common varieties used. [1] [3] [4] [5]
Etymology
The word mojama comes from the Arabic musama (dry) or mušamma (made of wax) [5] 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. [6]
Preparation
Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours. [1] [3] [6] The salt is then removed and the loins are washed. [6] [7] Some producers compress the meat to better release moisture. [1] The loins are then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days. [6] [7] The final product is a dark brown loaf. [2]
Serving
It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds (especially in Valencia). [1] [4] [6] [7] It can be served on bread or with pasta. [2] In Madrid, mojama is a very popular mid-afternoon tapa and is served with beer and olives. [7] Mojama can also be paired with dry white or dry red wines. [1]
Nutrition
Mojama is high in protein and omega 3 fatty acids. [8] It also contains B complex vitamins, magnesium, and vitamin D. [8]
See also
- Gravlax, Scandinavian cured raw salmon
- Gwamegi, Korean half-dried Pacific herring or Pacific saury
- Katsuobushi, Japanese dried and smoked bonito
- Lox, Jewish cured salmon fillet
- Lutefisk, Scandinavian salted/dried whitefish
- Musciame di tonno, Italian salted tuna
- Rakfisk, Norwegian salted and fermented fish
- List of dried foods
- List of Spanish dishes
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Food portal
References
- ^ a b c d e f Guadarrama, Ana (2021-05-20). "Mojama, una salazón del sur de España". The Gourmet Journal: Periódico de Gastronomía (in Spanish). Retrieved 2022-12-31.
- ^ a b c "Salazones, the salt-cured fish specialities of the Region of Murcia". murciatoday.com. Retrieved 2022-12-31.
- ^ a b Hernández, Daniela (10 September 2022). "¿Qué es la mojama y cómo se sirve?; conoce a un alimento popular en la cocina española". www.gastrolabweb.com (in Spanish). Retrieved 2022-12-31.
- ^ a b Zucker, Sam (2019-04-27). "La Chana: Andalusian Flavors, Hold the Flamenco". Culinary Backstreets. Retrieved 2022-12-31.
- ^ a b Baticon, Susana (2019-09-25). "Cecina y mojama, dos caras de la misma moneda". ¡HOLA! Cocina (in Spanish). Retrieved 2022-12-31.
- ^ a b c d e Anthony, Vanessa Nix (2022-10-09). "Mojama: The Spanish Dried Tuna You Should Know". Tasting Table. Retrieved 2022-12-31.
- ^ a b c d Newman, Alan P. "The Salt-Cured Tuna Known as 'The Ham of the Sea'". Atlas Obscura. Retrieved 2022-12-31.
- ^ a b Escalante, Jose Luis (2018-12-10). "Alimentos: Mojama, sus propiedades, beneficios y valor nutricional". La Vanguardia (in Spanish). Retrieved 2022-12-31.
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