Mojama

In this article we are going to delve into the world of Mojama, a topic that has captured the attention of many people and that arouses great interest in today's society. Along these lines we will explore the different aspects related to Mojama, from its history and evolution, to its impact today. In addition, we will analyze the possible implications and consequences that Mojama may have in different areas, as well as the opinions and perspectives of experts in the field. Without a doubt, Mojama is a topic that leaves no one indifferent, so it is essential to examine it carefully and reflect on its importance in today's world.
Mojama
Mojama
Mojama
CourseAppetiser
Place of originSpain, Italy, Portugal
Region or stateValencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia, Algarve,
Serving temperatureCold
Main ingredientsTuna

Mojama (Spanish pronunciation: [moˈxama]; Portuguese: muxama) is a Mediterranean delicacy consisting of filleted salt-cured tuna, typically found in the Murcia and Andalusia regions of Spain, particularly in Huelva and Cádiz or in Portugal in the region of Algarve.[1][2] Bluefin and yellowfin tuna are the most common varieties used.[1][3][4][5]

Etymology

The word mojama comes from the Arabic musama (dry) or mušamma (made of wax)[5] but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.[6]

Preparation

Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours.[1][3][6] The salt is then removed and the loins are washed.[6][7] Some producers compress the meat to better release moisture.[1] The loins are then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.[6][7] The final product is a dark brown loaf.[2]

Serving

It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds (especially in Valencia).[1][4][6][7] It can be served on bread or with pasta.[2] In Madrid, mojama is a very popular mid-afternoon tapa and is served with beer and olives.[7] Mojama can also be paired with dry white or dry red wines.[1]

Nutrition

Mojama is high in protein and omega 3 fatty acids.[8] It also contains B complex vitamins, magnesium, and vitamin D.[8]

See also

References

  1. ^ a b c d e f Guadarrama, Ana (2021-05-20). "Mojama, una salazón del sur de España". The Gourmet Journal: Periódico de Gastronomía (in Spanish). Retrieved 2022-12-31.
  2. ^ a b c "Salazones, the salt-cured fish specialities of the Region of Murcia". murciatoday.com. Retrieved 2022-12-31.
  3. ^ a b Hernández, Daniela (10 September 2022). "¿Qué es la mojama y cómo se sirve?; conoce a un alimento popular en la cocina española". www.gastrolabweb.com (in Spanish). Retrieved 2022-12-31.
  4. ^ a b Zucker, Sam (2019-04-27). "La Chana: Andalusian Flavors, Hold the Flamenco". Culinary Backstreets. Retrieved 2022-12-31.
  5. ^ a b Baticon, Susana (2019-09-25). "Cecina y mojama, dos caras de la misma moneda". ¡HOLA! Cocina (in Spanish). Retrieved 2022-12-31.
  6. ^ a b c d e Anthony, Vanessa Nix (2022-10-09). "Mojama: The Spanish Dried Tuna You Should Know". Tasting Table. Retrieved 2022-12-31.
  7. ^ a b c d Newman, Alan P. "The Salt-Cured Tuna Known as 'The Ham of the Sea'". Atlas Obscura. Retrieved 2022-12-31.
  8. ^ a b Escalante, Jose Luis (2018-12-10). "Alimentos: Mojama, sus propiedades, beneficios y valor nutricional". La Vanguardia (in Spanish). Retrieved 2022-12-31.
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