Description
Of the three recognised mojama quality grades, “Extra” is the best, coming from a more compact area of muscle, which gives you a softer texture, with less marked marbling than premium quality or sirloin mojama.
Our Mojama de Isla Cristina belongs to the Regulatory Council of the Protected Geographical Identification “Mojama de Isla Cristina”. This label endorses and controls production to guarantee the careful processing of specially selected tuna.
Unlike most manufacturers, we make our mojama with only tuna and salt, avoiding the use of any colouring, flavouring or chemical preservatives.
The presence of white spots on the mojama is the result of salt precipitates caused by refrigeration, which disappear after a period of time at room temperature.
Instructions for use: remove from the fridge 15 minutes before consumption.
It goes great with nuts, such as almonds.
Benefits of eating mojama
- High protein content
Mojama, being made from tuna, is an excellent source of high-quality protein. Protein is essential for tissue repair, muscle development, and proper immune system function.
- Rich in Omega-3 fatty acids
Tuna is famous for its high content of Omega-3 fatty acids, which are beneficial for heart health. These fatty acids help reduce inflammation, improve circulation, and lower the risk of cardiovascular disease, as well as maintain healthy cholesterol levels.
- Controlled traditional production
The traditional production process, which includes salt curing for 24 hours, rinsing, and drying in specialized chambers, ensures that the product is preserved safely and naturally, without the need for artificial preservatives. This method helps preserve the properties of the tuna and maximize its quality.
- Nutrient preservation
Drying in chambers after salting preserves the nutritional properties of the tuna, such as its vitamin content (especially B and D vitamins) and minerals such as iron, phosphorus, potassium, and magnesium. These nutrients are important for bone health, energy production, and proper nervous system function.
- Low in fat and carbohydrates
Mojama is low in saturated fat and virtually free of carbohydrates. This makes it an ideal choice for those who want to control their intake of harmful fats or follow a low-carbohydrate diet, such as the ketogenic diet.
- Digestive benefits
The salting and drying process facilitates the digestion of proteins, making them easier for the body to absorb. This allows people with sensitive digestive systems to consume mojama without significant problems.
- Shelf life without preservatives
The curing and drying technique, in addition to providing a unique flavor, allows mojama to be preserved for 6 months. This traditional method eliminates the need for chemical additives, making the product healthier and free of artificial ingredients.
- Intense and special flavor
Mojama produced using these methods retains an intense and distinctive flavor that is highly valued in Mediterranean cuisine. The drying process in chambers balances the salty flavor and enhances the notes of the fish, providing a unique culinary experience.
- Artisanal and sustainable origin
The fact that mojama is produced using traditional methods promotes the preservation of artisanal techniques that support sustainability and local production. In addition, the responsible use of fish is more highly valued, as a practice is followed that respects tradition and the curing times necessary to obtain a high-quality product.
Conclusion
Mojama made using traditional methods, which include 24 hours of salting and drying in specialized chambers, is a natural food rich in protein, omega-3, vitamins, and minerals. In addition, its production process respects ancestral techniques that preserve both the flavor and nutrients of the tuna, providing a healthy, high-quality product without artificial additives or preservatives.
