Mojama

Mojama is a Mediterranean delicacy, primarily produced in Spain, made from salt-cured tuna. The name mojama comes from the Arabic word musama, meaning dry, reflecting the method of preparation.

History

Mojama has a long history, dating back to the time of the Phoenicians, who began the process of salting fish to preserve it for longer periods. The tradition was continued by the Romans, and later by the Arabs, who introduced the technique to the Iberian Peninsula.

Production

The production of mojama involves a process of salting and drying. The loins of the tuna are first salted, then washed to remove the excess salt. After this, they are left to dry in the sun and wind, a process that can take up to two weeks. The result is a firm, dry piece of fish with a strong, concentrated flavor.

Consumption

Mojama is often served thinly sliced, similar to prosciutto. It is a common feature in tapas, and is often paired with almonds or olives. It can also be used in a variety of dishes, adding a unique, salty flavor.

Regional Variations

While mojama is most commonly associated with the region of Andalusia in southern Spain, it is also produced in other areas of the country, as well as in some parts of Italy and North Africa. Each region has its own variations on the basic process, leading to slight differences in flavor and texture.

See Also

• List of dried foods
• List of Spanish dishes
• Salt-cured meat

This article is a stub related to food. You can help WikiMD by expanding it!