Sliced paper thin and drizzled with quality olive oil is the way that Spaniards enjoy their cured seafood. You may also enjoy chopped mojama or hueva mujol sprinkled on a salad, adding the flavor of the sea.

Spain has been curing fresh fish in salt for time immemorial - it is the perfect way to preserve a bountiful catch for later enjoyment. First tuna loins and mullet roe are packed in sea salt for several days. Then they are hung in the dry Spanish breezes to cure.

After a couple of weeks of curing they are ready to be stored for months, since there is no water in the fish.   (more info)

Sliced paper thin and drizzled with quality olive oil is the way that Spaniards enjoy their cured seafood. You may also enjoy chopped mojama or hueva mujol sprinkled on a salad, adding the flavor of the sea.

Spain has been curing fresh fish in salt for time immemorial - it is the perfect way to preserve a bountiful catch for later enjoyment. First tuna loins and mullet roe are packed in sea salt for several days. Then they are hung in the dry Spanish breezes to cure.

After a couple of weeks of curing they are ready to be stored for months, since there is no water in the fish.

This variety 'tabla' holds the classic mojama, or yellowfin tuna fillet. Also included is hueva mujol, or mullet roe and bonito seco, or dried bonito tuna. The intensity of flavor and dense texture make these seafood delicacies special - the flavor of the sea to be enjoyed any time in your home.  (less info)