My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Extra Tuna Mojama
The "extra" Mojama is considered the highest quality, made from the central part of the loin, which gives it the most flavor, lower fat content, and a more compact and fine texture.
Extra Tuna Mojama, the gem of fish preserves, is a delicacy of the highest quality. It is obtained from the central part of the tuna loin, making it the tastiest variety, with lower fat content and an exceptionally compact and fine texture.
The tradition of Mojama dates back to ancient times when fishermen along the Andalusian coasts discovered that salting was an excellent way to preserve fish. This process has been passed down through generations and has evolved into the delicacy it is today.
A classic way to enjoy Extra Tuna Mojama is by slicing it into thin pieces about 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 AREA 34/51/7/87 Central Eastern Atlantic/Indian Ocean/Eastern Pacific/Southeastern Pacific
Fishing Gear: Purse seine nets and lifted nets (Pure Seine)
Storage: Refrigerated from 3º to 8ºC. Ready to eat. Once opened, consume preferably within 10 days.
Net Weight: Approximately 250g
Nutritional Information
Average value per 100g:
Extra Tuna Mojama
The "extra" Mojama is considered the highest quality, made from the central part of the loin, which gives it the most flavor, lower fat content, and a more compact and fine texture.
Extra Tuna Mojama, the gem of fish preserves, is a delicacy of the highest quality. It is obtained from the central part of the tuna loin, making it the tastiest variety, with lower fat content and an exceptionally compact and fine texture.
The tradition of Mojama dates back to ancient times when fishermen along the Andalusian coasts discovered that salting was an excellent way to preserve fish. This process has been passed down through generations and has evolved into the delicacy it is today.
A classic way to enjoy Extra Tuna Mojama is by slicing it into thin pieces about 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 AREA 34/51/7/87 Central Eastern Atlantic/Indian Ocean/Eastern Pacific/Southeastern Pacific
Fishing Gear: Purse seine nets and lifted nets (Pure Seine)
Storage: Refrigerated from 3º to 8ºC. Ready to eat. Once opened, consume preferably within 10 days.
Net Weight: Approximately 250g
Nutritional Information
Average value per 100g:
