|This article does not cite any sources. (March 2009) (Learn how and when to remove this template message)|
|Place of origin||Spain Italy|
|Region or state||Valencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia|
|Cookbook: Mojama Media: Mojama|
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.
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.
It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds. In Madrid mojama is very popular mid afternoon tapa and is served with a short beer and olives.
- Gravlax, Scandinavian cured raw salmon
- Gwamegi, Korean half-dried Pacific herring or Pacific saury
- 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
|Wikimedia Commons has media related to Mojama.|