Mojama, Air Dried Tuna, Herpac 400g

Mojama Air Dried Tuna is 400g of mojama from Herpac — air-dried, salt-cured yellowfin tuna loin from the Atlantic coast of Spain, one of the most extraordinary preserved fish products in the world. Mojama air dried tuna has a flavour unlike anything else available. As a result, months of salting and air-drying concentrate the tuna flavour to an intensity approaching great aged charcuterie. Furthermore, mojama from Herpac is produced using traditional methods from the Andalucian fishing towns of Barbate and La Línea. In particular, at 400g this provides a generous supply that keeps well in the fridge.

About Mojama Air Dried Tuna

These products come from specialist producers along the Cantabrian and Atlantic coasts — a region with centuries of tradition in preserving the finest fish. In particular, the anchovies, sardines and tuna from this coast are among the most sought-after preserved fish in the world. As a result, a good Cantabrian anchovy or ventresca tuna bears no resemblance to the mass-produced supermarket alternatives. Furthermore, the Spanish tradition of preserving fish in olive oil produces genuine depth that improves the simplest preparations most dramatically. However, quality varies enormously even within the premium category — the producer, the fish and the oil all matter. In particular, mojama — air-dried tuna — is one of the most extraordinary preserved fish products, approaching aged charcuterie in flavour intensity. Additionally, boquerones — white anchovies marinated in vinegar and oil — are entirely different from salted anchovies. That breadth of tradition and craft defines every product in this range. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Mojama Air Dried Tuna From Us

Using mojama well rewards understanding its extraordinary concentrated character. In contrast to fresh or tinned tuna, mojama undergoes months of salt-curing and air-drying that concentrate its flavour to a wine-like intensity. As a result, mojama suits serving in very thin slices as tapas or a luxury garnish for salads and rice. Furthermore, a few thin slices over tomatoes, almonds and olive oil is one of the great simple preparations of Spanish cuisine. However, its intensity rewards a light hand and deserves to be the focus of the plate. In particular, mojama pairs with bitter leaves, almonds and aged sherry vinegar for a classic Andalucian combination. Moreover, thin slices over a good tomato salad with olive oil is all this remarkable product needs. Additionally, wrap unused mojama in cling film and store in the fridge for up to two weeks. That concentrated intensity defines mojama as one of the most distinctive preserved fish products.

How to Use Mojama Air Dried Tuna

To get the very best from it:

• Slice as thinly as possible — ideally paper thin — using a sharp, flexible knife.
• Arrange over a plate of sliced tomatoes, toasted almonds and good olive oil for the definitive mojama preparation.
• Furthermore, scatter a few thin slices over a simple green salad or a plate of roasted vegetables as the most distinctive garnish available.
• Additionally, serve on bread with good olive oil and a glass of Fino Sherry as the most natural and complementary combination.

Perfect Pairings

This product pairs beautifully with:

• Sliced tomatoes, toasted almonds and good olive oil alongside
• Bitter leaves, sherry vinegar and good olive oil for a classic combination
• Good bread and fine olive oil for the simplest preparation
• A glass of Fino Sherry, Manzanilla or a cold dry Montilla alongside

Storage: Store in a cool, dark place tightly wrapped. Furthermore, once opened, wrap unused mojama in cling film and refrigerate. However, mojama keeps for several weeks in the fridge without deteriorating. Slice very thinly immediately before serving for the finest presentation.

However you use it, this product brings depth and character that only the finest preserved fish can deliver. Moreover, the best tinned and cured fish always rewards the simplest possible preparation and the finest accompaniments.