 Mojama | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain, Italy, Portugal |
| Region or state | Valencia, Andalusia, Region of Murcia, Liguria, Sicily, Sardinia, Algarve, |
| Serving temperature | Cold |
| Main ingredients | Tuna |
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]
- ^ a b Guadarrama, Ana (2021-05-20). "Mojama, una salazón del sur de España". The Gourmet Journal: Periódico de Gastronomía (in Spanish). Retrieved 2022-12-31.
- ^ "Salazones, the salt-cured fish specialities of the Region of Murcia". murciatoday.com. Retrieved 2022-12-31.
- ^ 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.
- ^ Zucker, Sam (2019-04-27). "La Chana: Andalusian Flavors, Hold the Flamenco". Culinary Backstreets. Retrieved 2022-12-31.
- ^ Baticon, Susana (2019-09-25). "Cecina y mojama, dos caras de la misma moneda". ¡HOLA! Cocina (in Spanish). Retrieved 2022-12-31.