The Excellence of Salt-Cured Wild Bluefin Tuna

Our Wild Bluefin Tuna Mojama is not just cured fish; it is a tribute to the millenary art of the almadraba. Unlike other commercial mojamas, this piece comes exclusively from the finest parts of the loins landed from wild bluefin tuna (Thunnus thynnus), sustainably captured during their peak season passing through the Strait of Gibraltar.

The Gadira seal guarantees that this 300-gram block has been meticulously selected for its size and purity, ensuring a culinary experience that only authentic wild bluefin tuna from the almadrabas of Zahara, Conil, and Tarifa can offer.

Artisanal Production in Barbate

Faithful to our history, the curing process takes place at our factory in Barbate. Following the traditional ronqueo, the loins undergo sea salt pressing followed by washing. The final secret lies in the controlled natural drying process, where time and sea breeze transform the meat until it reaches that optimal point of firmness and elasticity.

At Productos de Almadraba, we maintain a firm commitment to purity: this product is free of any artificial additives, colorings, or preservatives. Just tuna, salt, and patience.

Tasting Notes and Pairing

When sliced, the Wild Bluefin Tuna Mojama reveals a deep dark mahogany-red color, with a natural shine indicating its subtle infiltration of healthy fat. On the palate, its texture is firm yet velvety, with complex flavors evoking iodine, sea breeze, and the nuances of traditionally aged oily fish.

To enjoy it fully, we recommend:

• Slicing it into balanced thin slices to appreciate its full body and texture.
• Pairing it with a mild Extra Virgin Olive Oil (EVOO) so as not to mask its rich taste.
• Pairing it with local fortified wines (Fino or Manzanilla) or a cold craft beer.

Technical Specifications

• Species: Wild Bluefin Tuna (Thunnus thynnus).
• Origin: Almadrabas of Zahara de los Atunes, Conil, and Tarifa (Cádiz).
• Processing Location: Factory in Barbate, Cádiz.
• Ingredients: Wild bluefin tuna loins and sea salt. No artificial preservatives.
• Curing: Controlled natural drying.
• Presentation: Vacuum-packed 300-gram block.

Which Part of the Loin Is Used for This Mojama?

We use the central and inner parts of the wild bluefin tuna loin—the cleanest and most uniform sections—guaranteeing a compact piece free of gaps and with the ideal balance of moisture and salt.

Is This Mojama Very Salty?

No. Thanks to strict washing control after salting and a long natural drying process at our Barbate factory, we achieve a very balanced mojama where the salt acts purely as a flavor enhancer for the wild bluefin tuna itself, rather than taking center stage.