Mojama
Mojama 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. Bluefin and yellowfin tuna are the most common varieties used.
Etymology
The word mojama comes from the Arabic musama or mušamma but its origins are Phoenician, specifically from Gdr, the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.
Preparation
Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours. The salt is then removed and the loins are washed. Some producers compress the meat to better release moisture. The loins are then laid out to dry in the sun and the breeze for fifteen to twenty days. The final product is a dark brown loaf.
Serving
It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. It can be served on bread or with pasta. In Madrid, mojama is a very common mid-afternoon tapa and is served with beer and olives. Mojama can also be paired with dry white or dry red wines.
Nutrition
Mojama is high in protein and omega 3 fatty acids. It also contains B complex vitamins, magnesium, and vitamin D. However, mercury contamination in fish, particularly large, fat predatorial fish like tuna, has raised significant concerns for consumers and health experts alike.