Mojama (Spanish pronunciation: [moˈxama]; Portuguese: muxama) is a mediterranean delicacy consisting of filleted salt-cured tuna, typical from Huelva and Cádiz (Spain).

This article does not cite any sources. (March 2009)

Mojama

Mojama
Course	Appetiser
Place of origin	Spain, Italy
Region or state	Valencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia
Serving temperature	Cold
Main ingredients	Tuna
Cookbook: Mojama   Media: Mojama

Etymology

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.

Method of preparing

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.

Serving

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

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
• Rakfisk, Norwegian salted and fermented fish
• Valhoa Mas, Maldives salted fish
• List of dried foods
• List of Spanish dishes
•  Food portal

References

External links

Wikimedia Commons has media related to Mojama.

На других языках

[ru] Мохама