Cádiz, Andalusia · Spain
Mojama
Tuna loin salt-cured and air-dried into a dense, deep-red delicacy nicknamed the 'ham of the sea'. The technique traces back to the Phoenicians who fished the Cádiz coast, and it is still made around Barbate and Isla Cristina from the Almadraba bluefin catch.
Approximate, per 1 tapa (~30g, thin slices). Values vary by recipe and portion.
Where it comes from
Tuna loin salt-cured and air-dried into a dense, deep-red delicacy nicknamed the 'ham of the sea'. The technique traces back to the Phoenicians who fished the Cádiz coast, and it is still made around Barbate and Isla Cristina from the Almadraba bluefin catch. It is sliced thin and served with a drizzle of olive oil and Marcona almonds.
Where to eat Mojama
0 restaurants worldwide serve it.
The variants
Con almendras
Thin slices with olive oil and Marcona almonds.
Sobre tomate
Laid over tomato slices like a marine carpaccio.
Con rúcula
Served on rocket or endive with capers.
Rallada sobre huevo
Grated over soft-scrambled eggs.
Cook it yourself
- Mojama
Salt-cured and air-dried tuna loin, dense and deep red, nicknamed the ham of the sea for its intensity. An ancient Cádiz delicacy, it is served in the simplest way possible, in thin slices with good oil and almonds, so its concentrated flavour dominates.