If you enjoy tapas on the Costa Blanca, there is a good chance you have already seen mojama de atún on a menu.
Often called the ham of the sea, this traditional Spanish delicacy is made from salt-cured tuna loin and is becoming increasingly popular with food lovers looking for authentic Mediterranean flavours.
From seaside bars in Alicante province to gourmet restaurants across Spain, mojama remains one of the country’s most distinctive seafood products.
What is mojama de atún?
Mojama de atún is cured tuna that has been preserved using sea salt and air drying techniques dating back centuries. The result is a firm, deep red fillet with a rich, slightly salty flavour that is usually served in thin slices.
The product is traditionally made using high-quality tuna loin, often yellowfin tuna or bluefin tuna. After curing, the flavour becomes more concentrated, giving it a texture and intensity similar to cured meats such as jamón ibérico.
That is why many Spaniards refer to it as “jamón del mar” (ham of the sea).
A tradition rooted in Mediterranean history
The history of mojama stretches back to ancient times, when fishing communities used salt to preserve food before refrigeration existed.
The word “mojama” comes from Arabic origins and refers to the wax-like appearance of the cured tuna. Coastal areas in southern Spain, including parts of Andalucía and the Mediterranean coast, became famous for producing it.
Today, mojama still plays an important role in Spanish food culture, especially in coastal regions where seafood remains central to local cuisine.
How mojama is made
The process is simple but requires patience and skill.
The tuna loins are first cleaned and covered in sea salt for between 24 and 48 hours. They are then washed, rested and left to dry slowly in controlled conditions until the meat develops its firm texture and concentrated flavour.
Good quality mojama should have:
- A deep red or dark brown colour
- A firm but slightly tender texture
- A balanced salty flavour
- Clean slices without excess dryness
How to eat mojama like a local
On the Costa Blanca, mojama is often served as a tapa alongside almonds and a cold drink.
One of the most popular ways to enjoy it is with:
- Extra virgin olive oil
- Toasted almonds
- Fresh tomato
- Crusty bread
It also works well in salads or as part of a sharing platter with cheeses and other cured seafood products.
Best drinks to pair with mojama
Because of its strong flavour, mojama pairs best with dry drinks that balance the saltiness.
Popular choices include:
- Fino or Manzanilla sherry
- Dry white wines such as Albariño or Verdejo
- Brut cava
- Light craft beers
