How to Choose Your Ideal Tuna Mojama? Discover Our Two Varieties

To help you enjoy the perfect table experience, it is important to understand the characteristics that make each of our mojamas available in our online store unique:

• Wild Bluefin Tuna Mojama (Premium): Crafted exclusively from the loins of Thunnus thynnus caught using the ancient and sustainable art of almadraba off the coast of Cádiz (Zahara, Conil, and Tarifa). It stands out for its striking dark mahogany-red color, subtle marbling of healthy fat, and an intensely deep, complex, and briny/iodized flavor. It is the ideal choice to enjoy on its own, sliced into thin strips drizzled with a few drops of extra virgin olive oil.
• Yellowfin Tuna Mojama: Our best-selling variety for everyday consumption. Made with the same care and artisanal salt-curing method at our factory in Barbate, it offers a leaner meat, a more uniform color, and a very pleasant, mild flavor. Its excellent quality-to-price ratio makes it the undisputed star of casual tapas, gourmet toasts, and family summer salads.

The Artisanal Production Process of Mojama

Faithful to the tradition inherited along the coasts of Zahara, Conil, and Tarifa, our mojamas are made following a strictly natural method. After the ronqueo (the artisanal butchery of the fish), the loins are removed and carefully pressed in coarse sea salt.

Afterward, the pieces are washed to remove excess salt and transferred to the drying rooms at our factory in Barbate, where the air and controlled humidity work their magic over several weeks. This organic process completely dispenses with any chemical preservatives, colorants, or artificial additives, guaranteeing a pure and clean product.

Slicing and Tasting Tips for Maximum Enjoyment

To appreciate all the nuances of a fine premium or yellowfin mojama, we recommend taking it out of the refrigerator about 15 to 20 minutes before serving so it reaches the ideal room temperature. Use a sharp knife to cut slices at just the right thickness to appreciate the firmness and texture of the meat.

Arrange them on a flat plate, add a drizzle of quality extra virgin olive oil, and—if you like—pair them with toasted nuts (toasted almonds are the classic pairing in Cádiz). It is the perfect aperitif to accompany local fortified wines (vinos generosos), ice-cold beers, or manzanilla sherry.

What is the Difference Between Bluefin and Yellowfin Tuna Mojama?

The main difference lies in the species of fish and its texture. Wild bluefin tuna mojama comes from almadraba catches, offering a darker mahogany-red meat, subtle natural fat marbling, and a much more intense, gourmet flavor. Yellowfin tuna mojama is leaner, milder, and more uniform in flavor, and comes at a much more economical price—ideal for frequent consumption or salads.

Does Your Mojama Contain Gluten, Lactose, or Artificial Preservatives?

No. Our mojama is made 100% naturally using only two ingredients: top-quality tuna loins and sea salt. Because it undergoes an artisanal dry-curing process at our factory in Barbate, it is completely free of gluten, lactose, artificial colorings, sulfites, or chemical preservatives.

How Should Mojama Be Stored at Home Once Opened?

To prevent it from drying out excessively from the cold air of the fridge, once the original vacuum pack is opened, we recommend wrapping the piece in plastic wrap or placing it in an airtight container inside the refrigerator (between 4 °C and 8 °C). If you notice the surface drying out slightly after a few days, you can rub a thin layer of olive oil over it to restore its suppleness.