Mojama de Atun:

Mojama is a delicacy from Andalusia which consists of dried and salted red tuna fish.

The Arabs already preserved tuna fish in this way and the result they called Musama.

Present this delicacy is named Mojama and especially made at the Andalusian Coast in the surroundings of Huelva, Cadiz and Almeria, but also in Murcia and Valencia. In theory Mojama can be made from all types of tuna fish, they say. Also the smaller Bonito is suitable and even the Mackerel.

But the best and the biggest fillets are made from the Red Tuna fish. Furthermore one needs to have a suitable climate, so the fillets become very dry.

Mojama is made from the loin parts of the tuna fish which were pressurized under water for 2 days. Then the salt is removed and the fish hanged to dry in the sun and sea winds during 15 to 20 days.

Traditional Mojama is served in thin slices with some almonds, tomato and olive oil. click here for the recipe