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MOJAMA
- SALTED SPANISH TUNA
 Mojama
is a salted loin of tuna, think Spanish tuna and the tinned
gourmet rod caught yellowfin may spring to mind but for
hundreds of years fishermen have been salting their fish
to help preserve the catch, the result of this age old method
of preservation means that the art of curing fish is still
practiced today and Spanish cured tuna is a delicacy enjoyed
throughout Spain, particularly in Madrid as lunchtime tapas.
Mojama
is made by curing the tuna loins for two to three days (depending
on size) then, similarly with Spanish cured ham the salt
is washed off and the loins are left to cure. The traditional
method still involves laying out the tuna loins and letting
them dry cure in the sun and coastal breezes, this process
usually takes around three weeks.
To
taste mojama is to experience one of those foods from days
gone by when salting and preserving was essential, mojama
has now arguably become one of the most enjoyed salted seafood
products and is commonly regarded as ‘gourmet’,
if Spanish Iberico ham is the king of all cured meats then
mojama would certainly be the king of all salted fish. Looking
at a cured mojama loin you will first notice its colour,
a deep burgundy red. Once the loin has been cut into the
inner flesh becomes a much brighter and vibrant shade of
red and is highly aromatic with the distinctive hint of
tuna.
Serving
Mojama Tapas
Mojama
should be served as thinly as possible, wafer thin for optimum
enjoyment. Similarly to a good Spanish ham the thinner the
slices the better the texture, thinly sliced mojama will
almost melt in the mouth. The flavour of this salted tuna
is strong, quite bossy and in Spain’s capital Madrid
where mojama is a popular tapa the mojama is usually served
with a short cold beer to mellow the flavour. As a Spanish
delicacy that is best left to its own devices there are
only a few complimentary foods that will work with this
fish:
Tomatoes:
Fresh, sweet vine ripened tomatoes work well with mojama,
chop the tomatoes and sprinkle over a little pepper or
finely chopped sage with olive oil for a combination of
land and sea.
Almonds:
Unsalted almonds also compliment mojama, there is a certain
sweetness to the almond that helps balance the strong
flavour of the tuna, accompanied with cold beer mojama
and almonds make up a classy Spanish tapa.
Olives:
For those who adore Spain’s true flavours the humble
olive will compliment your thinly sliced mojama perfectly,
split olives are best or large queen olives, either marinated
in herbs or simply plain.
Olive
oil: One of the more popular ways to serve mojama
is to cut the loin thinly then lay the slices in a terracotta
tray before covering with olive oil. The slices are left
to marinade for an hour or two during which time they
begin to soften. One ready the slices are served on fresh
crusty bread drizzled in the infused oil.
Mojama
as an ingredient
Mojama
does work as in ingredient, used liberally the tuna will
add a delicious flavour to basic salads, try a simple tomato
salad with cubes of manchego and shaved mojama over the
top drizzled in olive oil, serve with a good Spanish fino
sherry and the flavours of Spain are undeniable. A loin
of mojama is purchased as a slab so it can be grated or
alternatively you can cut off a thin wedge, divide onto
three cubes and crumble over food. This texture means that
your mojama can add flavour not just to salads but also
dips – try crumbling in cream cheese, add some chives
and a little garlic and you have a dip that will certainly
get the guests guessing.
Mojama
can be an acquired taste, if you enjoy your flavours strong
and have a love of seafood then mojama will certainly deliver,
flavours linger on the palate for a quite a while making
this a cut of tuna that packs a punch. Next time you consider
a pasta dish instead of parmesan try a little grated mojama.
Simply delicious!
Article
researched and written by Gayle M Hartley & Iain Macdonald
© Copyright 2011 Orce Serrano Hams - www.orceserranohams.com
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