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Tuna "Extra" Mojama The "extra" Mojama is considered the highest quality one, it is made with the central part of the loin, so it is the one with the most flavor, less fat content, and a more compact and fine texture.
The "Extra" Tuna Mojama, the jewel of canned fish, is a delicacy of the highest quality. It is obtained from the central part of the tuna loin, making it the most flavorful variety, with less fat content, and an exceptionally compact and fine texture.
The tradition of Mojama dates back to ancient times, when fishermen from the Andalusian coasts discovered that salting was an excellent way to preserve fish. This process has been passed down from generation to generation and has evolved into the delicacy it is today.
A classic way to enjoy "Extra" Tuna Mojama is by cutting it into thin slices of approximately 2 or 3 mm thick. To enhance its flavor, it is recommended to add a generous drizzle of extra virgin olive oil, which pairs perfectly with its salty profile. You can also accompany it with fried or toasted almonds for an even more delicious experience.
Yellowfin Tuna (Thunnus albacares) and sea salt.
Production method: Caught in FAO ZONE 34/51/7/87 Eastern Central Atlantic/Indian Ocean/Eastern Pacific/Southeastern Pacific
Fishing methods: Purse Seine and Pole-and-line
Storage: Refrigerated from 3º to 8ºC. Ready to eat. Once opened, consume preferably within 10 days.
Net weight: Approx. 250g
Nutritional information
Average value per 100g:
