The word mojama comes from the Arabicmusama (dry) or mušamma (made of wax)[5] but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade.[6]
Preparation
Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours.[1][3][6] The salt is then removed and the loins are washed.[6][7] Some producers compress the meat to better release moisture.[1] The loins are then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.[6][7] The final product is a dark brown loaf.[2]