Spain’s salt-cured tuna is known as “the ham of the sea.”


Mojama is available in small packs, presliced, in Spanish supermarkets.
Steven Jackson/CC BY 2.0

In Southern Spain, tuna sometimes undergoes a curing and drying process similar to ibérico ham. The result is mojama, a popular tapa with salty, savory flavors that have earned it the nickname “the ham of the sea.”

Although the tuna gets packed in salt for two days, then sun-dried for 20 more, it maintains…

Sasha Harriet

Sasha Harriet

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