Mojama de Isla Cristina

Appearance & taste

The outer layer is dark brown. When cut, Mojama shows various shades of garnet red that darken towards the edges, and the fibres of the tuna loin are visible. The texture is firm, smooth and slightly fibrous; the aroma and taste are those of oily fish.

There are two categories. “Extra” comes from the inner part of the loin attached to the backbone, “Primera” from the adjacent pieces of loin; in it the fibres are much more clearly visible on the cut surface. The salt content is 3 to 9 %. Mojama is sold vacuum-packed in transparent plastic film as a piece or in slices, and also in slices in olive or sunflower oil in jars or plastic trays.

Production

Only wild tuna of the species yellowfin tuna (Thunnus albacares) and bluefin tuna (Thunnus thynnus) with a live weight of over 150 kg is used; there is no restriction on where the fish come from. The loin is used, from both the two upper and the two lower quarters.

In the area, the tuna is washed and cut up, traditionally called “Ronqueo”. The pieces are rinsed, salted and then soaked as often as needed until the desired salt content is reached; only the excess salt is to be removed from the loin. The loins are then pressed and dried in the open air or in specially equipped tunnels, finally trimmed and selected before packing. Packing takes place at the producer’s own premises, above all to ensure the salt content and water activity.

Origin & history

Catching and salting tuna have a long tradition along the whole coast of the Gulf of Cádiz, which according to the specification goes back to the Phoenicians and Tartessians; fishing with net labyrinths is known from as early as that time. Because the fish had to be salted for sale, numerous businesses salting fish, above all tuna and mackerel, grew up around Isla Cristina, Ayamonte and Cartaya and along the whole coast of the province of Huelva, exporting their products all over the world.

Huelva’s traditional fish processors are concentrated around Isla Cristina, Lepe and Ayamonte, where the old methods have survived thanks to the favourable climate. Production is artisanal, in small and medium-sized family businesses. According to the specification, Mojama de Isla Cristina is the most important salted fish speciality made from tuna. In 1996 the Spanish Ministry of Agriculture included it in its inventory of traditional products. Since 2001 Isla Cristina has hosted the “Jornadas del Atún”, tuna days with experts from all over the world.