I will not tire of repeating how rich the gastronomy of Spain is. I know that this is nothing new for you, but it is that we have every plate that rightly “we finish the meal by scraping the plate”. Today we are going to talk about a great unknown: the tuna mojama.
Tuna mojama is one of those foods that you either love or hate. It does not go unnoticed or leave people who try it indifferent. It is a salting of tuna, which has been known in the Iberian Peninsula since Roman times as a method of preserving fish. It consists of salting the tuna loins in coarse sea salt for several days, this process will have one duration or another depending on its characteristics and size. It is then washed and left to air dry, which is when it begins to lose water, concentrate flavors and becomes that intense product that we all know. It is an aperitif that is usually taken “a palo seco” although it is usually accompanied by almonds. As a curiosity, the reason why this appetizer with almonds is eaten is because the texture of the mojama in the mouth is somewhat pasty, which often makes pieces stick to the palate. When accompanied by fried almonds, we facilitate digestion and prevent the tuna mojama from adhering to the walls of the mouth.
The quality of a tuna mojama is linked to the quality of the tuna, a more or less careful elaboration method, but also by the part of the loin that we have chosen, and according to this criterion the different types of mojama that are on the market They are:
– Sirloin: For the pork and veal it is considered the best piece of the animal, while for the mojama it is the simplest piece of the family, since it is the outermost area, and close to the skin, of the loin, which makes it a bit drier. Virtually no grain.
– First: It is also the inner area of the loin, but not as much as the previous one, and it is a step behind in terms of quality, something that is evident in that it is not so smooth in texture, although in terms of flavor it could be similar. Its grain is more open and is closer to parallel lines.
– Extra or special: It is the highest quality, and corresponds to the central area of the tuna loin. Its texture is compact but has great finesse. We can distinguish it by its veins that tend to be like concentric circles.
At GastronomicSpain.com we offer you both the first-class tuna mojama in 150 gr tacos. like ling roe. Products that are very difficult to find outside of Spain, but that we offer you with FREE shipping costs to all of Europe.
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