How to use mojama?
Think of mojama as a garnish and never the star of the show. And finally, don’t cook it. The delicate texture and briny flavor is at its best when mojama is simply shaved or grated over a finished dish.
What does mojama taste like?
Although mojama is a salted product; it is not aggressively salty. With a lingering saltiness, a firm texture, and hints of umami; even just a small sprinkling of tiny pieces of mojama packs quite the punch. The key to making mojama the star of the dish is keeping the dish simple and pairing it with subtler flavors.
What does mojama mean in Spanish?
Mojama (Spanish pronunciation: [moˈxama]; Catalan: moixama, Italian: mosciame, Portuguese: muxama) is a mediterranean delicacy consisting of filleted salt-cured tuna, typical from Huelva and Cádiz (Spain).
How long does salt cured tuna last?
Remove cured tuna from the marinade, clean, and pat dry. It will keep for up to two weeks refrigerated.
Can you dry tuna?
If you want the tuna to be especially dry, you can squeeze out the excess liquid with a cheesecloth or kitchen towel. To do this, lay the towel flat in the sink and empty the tuna from the strainer into the towel. Pick up the corners of the towel and twist them around the tuna, making it into a ball shape in your hand.
What is Spanish tuna?
Spanish Bonito Tuna Bonito Tuna Fish from Conservas Lolin is the most popular Spanish tuna used in many Spanish Tuna recipes such as a Spanish Tuna Salad. If you are just getting into Spanish Cooking, Spanish canned tuna is a great easy to use ingredient and goes perfect with tapas.
What is Mojama de Atun?
Mojama de Atun is an Andalucian delicacy; loin of tuna cured in salt for two days it is then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibralta. Herpac, the producer, pride themselves on their dedication to time-honoured traditions and artisan practice.
How do you eat Mojama tuna?
The tuna is ideal over whole-grain toast when topped with salad or a fried egg, on top of beans or on top of pasta. Mojama can also be put over scrambled eggs or whole Marcona almonds that are toasted in olive oil. Mojama makes a superb and simple tapa served with sliced bread and toasted almonds or green olives.
Do you have to cure tuna?
We like to use troll, or poll-caught Pacific albacore tuna, since it is a sustainable fishery and the resulting fish aren’t overloaded with mercury, but this recipe will work with whatever fresh tuna you choose. Feel free to cure more than one loin to serve a crowd….Ingredients.
| Nutrition Facts (per serving) | |
|---|---|
| 27g | Protein |
How do you cure tuna heart?
To prepare cuore di tonno, Sardinians salt and press the heart under weights for twenty days, then leave it to air-dry. After the curing process, the organ will be rock hard and extremely briny. Its ocean-heavy odor might even recall the bilge of a ship.