When we saw Mojama on the menu of La Trastienda in Granada, we jumped at the chance to order it. We added the Huevas de Maruca since we missed salazones (salt-cured fish). The presentation was beautiful, and we loved the pairing with the crunchy Marcona almonds.
Quick facts about Mojama y Huevas de Maruca
- Also known as:
- Mojama – salt-cured tuna loin / jamón ibérico of the ocean / cecina de atún / cecina de atún salado, prensado y secado
- Huevas de Maruca – dried salt-cured roe from ling, a cod-like white fish from the Atlantic
- Definition: Mojama y Huevas de Maruca is a Spanish tapa made with cured tuna loin and dried fish roe, served at room temperature, and known for its rich and savoury flavour.
- Where we ate it: La Trastienda, Granada
- Context: Spaniards have been enjoying salazones (salt-cured fish) since the Romans introduced them. Perhaps the most popular are Mojama (cured tuna) and Huevas (salt-cured fish roe), which come in different varieties. These dishes are especially popular in the Andalusia region.
- Served: room temperature
- Texture: firm, chewy
- Flavour: sweet, savoury and rich
- Protected origin (D.O.P.):
- Mojama de Barbate
- Mojama de Isla Cristina
- Pronunciation: moh-hah-mah ee weh-vahs deh mah-roo-kah
- One-line verdict: the perfect tapa for those hot summer nights in Andalusia
Why it’s worth ordering
How could you resist trying “the jamón ibérico of the ocean”? Besides the curiosity and novelty of the Mojama, this tapa tastes great, especially paired with the Marcona almonds brought on the platter from La Tastienda in Granada. The experience is enhanced by the Huevas de Maruca (ling salt-cured roe), which have a more intense flavour of the sea.
Taste and texture
The Mojama has a firm texture, typical for cured products, and it has a rich and savoury flavour, slightly sweet. Not really fishy, it pairs very well with the sweet and crunchy almonds. The Huevas de Maruca have a more tender texture and a more intense savoury flavor. These do feel more fishy compared to the Mojama, but in a pleasant way.
How to order it
You’ll find Mojama and Huevas de Maruca separately on the menu at La Tastienda in Granada. To get them, just ask the waiter: “La Mojama y las Huevas de Maruca, por favor”. Pair with the wine of the region or the house vermut.
Quick decision guide
You’ll like it if: you like fish, cured products, or bottarga.
Frequently asked questions
Ling is a cod-like fish.
For us, this dish didn’t taste very fishy. But if you don’t generally like fish, maybe start with just the Mojama and try the Huevas de Maruca later.
STAY IN GRANADA
Planning a trip to Granada?
Find a place to stay and make your next food adventure one to remember.