This is Yellow fin tuna loin, from Spain Salted and Air dried. We import only the highest quality from Tuna under 150kg.
Origin - Spain
Average weight 550g
Are you buying for your Restaurant, Bar or Deli? Contact us for wholesale pricing.
This is Yellow fin tuna loin, from Spain Salted and Air dried. We import only the highest quality from Tuna under 150kg.
Salazones Garre is the company Nomads selected because of its highest manufacturing standards, Garre's exceptional products and respect for the tradition of Mojama. If you would like to learn more about the company visit http://www.salazonesgarre.com/
MOJAMA Mojama comes from Murcia on the Costa Blanca in the south of Spain. As they have done for centuries, fishermen catch the Yellow-Fin tuna from the shores of Greece to the African coast. In ancient times, the expression “salted fish” was a synonym for “salted tuna fish”, as it was the fish that was usually salted. During that period of history, the tuna fish was the “king” of the salted fish products, sharing its prominent role with the salt-preserved sardine to the detriment of the cured. The City of Tunis derives its name from Tuna where tuna has been caught and a part of the daily diet since the city came into existence. The word “Mojama” comes from the Arabic word “mussana” (dried meat), and it is a participle of the verb “samma” (dry). During the Middle Ages, “Mojama” was known as “tonyina de gerra” (“gerra” means large earthenware jar), as it was transported in such jars. Mojama is one of the favourite tapas and entré dishes in the south of Spain.
PREPARING MOJAMA
1.-Quartering and sectioning of the caught tuna fish in a special room for such handling, where the different fish parts are extracted by a crafted cutting technique.
2.- Cutting: The cleaned loin is cut into strips, which are then classified intro best quality (extra), middle quality ( first class) or best price quality.-
3.- Pile salting: The loins are piled up on each other, alternated with layers of marine salt, in sinks, and drain for 24 to 48 hours.
4.- Washing or desalting: for several hours, with water renewal.
5.- Standing: with an optional preserving. The strips are stood one pieces of damp wood until they are of a suitable consistency.
6.- Drying: A two-stage process: firstly the salted strips are placed upon trays until they became firm enough, then they are hung for a few days to finish the drying stage, depending upon the size and the thickness of the piece. They remain so until “the an expert salted fish producer”.
7.During this curing stage, the temperature and the relative air humidity should be controlled. The present-day drying chambers allow such conditions to remain constant.
8.- Cutting: Any rough corners or irregular pieces are removed from the Mojama so that it has an even, rectangular aspect.
TYPICAL DISHES:
MOJAMA APERITIF (TAPAS DE MOJAMA) It is the unquestionable “queen” of the Mediterranean aperitifs, it is served sliced, finely sprinkled with olive oil, served with fried almonds and a good sip of beer, dry sherry of white wine or a cup of fine cava to make its taste seem mellower.
MOJAMA WITH HOMEMADE BREAD (COQUES CON MOJAMA): This recipe is over a thousand years old and is of a great singularity. The Mojama with its Jamon type tone has the virtue of not being under salted. It has a dry but fleshy texture. Ingredients: Bread dough (1/2 l. of water, 50g of compressed yeast, 1 dl. oil, salt and the amount of flour this will take. Filling (paprika, 2 dl. Olive oil, 200g. Of Mojama). Preparation: make a hole with the flour and add the yeast dissolved in 40ºC water, salt and oil. Mix and knead until the dough is compact. Leave to ferment. Next form “coques” (small oval bread shapes) on the oven trays, and brush them with oil. Cook until golden. Once cooked and cooled, sprinkle with paprika, a little oil and eat with “Mojama”
MOJAMA IN SALADS OR WITH BREAD AND TOMATO: Spread ripe tomato and chopped raw garlic over the surface of a fine slice of bread, and place a fine slice of Mojama on top.
