Sliced Almadraba Mojama — Premium Salted Fish | SalazonArte
Almadraba mojama: tuna caught using the ancient almadraba fishing technique, traditionally salt-cured. Vacuum-packed slices. The pinnacle of salted fish. Buy online.
Best before: approximately 3 months from purchase — a shorter shelf life than other mojama, typical of a less extreme curing process that respects the juiciness of this cut. Once opened, keep refrigerated in an airtight container and consume within a few days.
Almadraba Tuna: caught using the oldest and most selective fishing art in the Mediterranean — sustainable by design, piece by piece, only during the spring season.
The most prized tuna meat, at its optimal infiltrated fat content — the raw material for the best mojama in Spain.
Delicate curing: artisanal salting measured to preserve natural silkiness — hence its deep red color and melting texture.
Only two ingredients: tuna and salt.
Sliced and vacuum-packed (100g orders), ready to plate.
The top-of-the-range product from SalazonArte's cured fish counter.
Flavor: delicate and elegant—surprisingly refined for a salted product—with just the right salinity and a long marine depth you won't find in conventional mojama.
Texture: firm and silky at the same time, with the unctuousness of noble, infiltrated fat; it melts in the mouth when savored slowly.
Color: deep red, the visual signature of great tuna.
Sliced, vacuum-packed (100 g)
Energy: 900 kJ / 215 kcal
Fat: 8 g— of which saturates2.2 g
Carbohydrate: 0 g— of which sugars0 g
Protein: 36 g
Salt: 4 g
Very high protein content.
Special occasion protocol: very thin slices, at room temperature, with a mild EVOO (that doesn't compete) and fried Marcona almonds. Silence at the table guaranteed.
Pairing to match: aged Manzanilla sherry, fino en rama sherry, or an aged white wine; for the daring, an amontillado sherry.
Better not to cook it: this delicacy is best enjoyed on its own. Perhaps a slice on a perfect Valencian tomato or a prawn carpaccio — accompanying, never as a filler.
As a gourmet gift: alongside 000 anchovies, the centerpiece of a memorable hamper.
Our house tip: let it "drink" EVOO for 10-15 minutes before serving and only cut what you are going to eat — vacuum sealing preserves better than any cling film.
Tuna caught using the almadraba method, the oldest selective fishing system in the Mediterranean — for over three thousand years, nets have been cast during the tuna's migratory passage towards the strait. Every spring, only the finest specimens are selected. The meat is artisanally salt-cured according to the traditional salting methods of the south, resulting in the most prized mojama. Selected by SalazonArte for the Central Market of Valencia.
Unopened: cool, dry place, protected from light and heat; in summer, refrigerator.
Once opened: refrigerated in an airtight container, with a film of EVOO over the slices.
Shorter shelf life than other mojama (3 months): buy to enjoy, not to store.
FISH.
Tuna (fish) and salt.
