Huevas y Salazones, the most mediterranean appetizer

An appetizer based on cured and semi-cured salted meats and almonds leaves no one indifferent, and is a star dish of Mediterranean gastronomy during Easter.

A bit of history

The salted fish have been part of Mediterranean gastronomy since Phoenician times, when abundant fish factories were set up on the southern coasts of the peninsula to supply the fish that came to reproduce in the Mediterranean, such as tuna.
It is in Roman times when, in order to increase its conservation time and to make the product of the sea reach the main cities of the Empire, the use of the salting technique was extended, which arrived to our lands by the hand of the Phoenician traders.

How fish salted fish and roe are processed

The fish most commonly used in southeastern Spain to produce salted fish are tuna, tuna fish, bonito or frigate tuna, sardines, mullet, cod, ling or sea bass.
The production process is based on the same traditional techniques that have survived to the present day with few changes.
The fish salting technique consists of cleaning the fish, removing the viscera and eyes, leaving the head, washing it well and placing it on salt to press it and thus eliminate most of the water.
After a few days, depending on the size of the fish, it is washed again and left to dry in the open air or in drying sheds, thus intensifying its flavor.
For the salted roe, such as the most demanded mullet, ling or sea bass, similar techniques were used.
The roe is separated from the cleaned fish, placed in salt for a few hours, washed to eliminate excess salt, and then pressed little by little until the water is eliminated.

The main advantage of salted fish is that it preserves all the flavor and beneficial properties of the fish, guaranteeing the elimination of its bacteria.

Which salted fish can be found in our store?

Tuna Mojamas

The mojama is a salted tuna, which can be found in different qualities.
Its quality identifies the type of tuna and the part of the loin with which it is elaborated.
We can find the following types:

• Bonito Mojama or Tenderloin: It is the most basic piece of the mojama, and it is prepared with the area closest to the skin of the loin, the driest and with hardly any marbling.
• Mojama de Primera: Uses the inner area of the loin, with a smoother texture and medium marbling.
• Mojama Extra or special: It uses the central area of the tuna loin, with a very soft texture and is distinguished by its concentric veins.

In Spain, the most renowned production areas are the provinces of Cadiz, with Barbate as the center, Murcia and Alicante, and also in Huelva, especially Isla Cristina.

Salted roe

The queen of roe is the Dried Mullet Roeknown as the caviar of the Mediterranean.
Its price varies depending on its size, although the elaboration process and its flavor is the same.
It is common to find other roe, also very tasty, such as sea bass, ling, bonito or tuna roe.
This product does not contain gluten, and offers excellent properties: 2% fat content, 20% proteins, 120 kcal/ 100 gr, contains phosphorus, iron, vitamin E and vitamin B.

Salted tuna

It is a whole bonito, between 1kg and 3kg, butterflied, salted and dried naturally.
With an intense flavor, which is unique.
It is a typical Murcian salted fish, used for salads and to accompany fresh beans.
It is consumed by cleaning the loins of skin and bones, and sliced.

How to prepare an appetizer with salted fish and roe

To enjoy the maximum flavor of these products, they should be consumed at room temperature.
We can keep them in the less cold area of our refrigerator.
In Murcia we have some tapas that we love to enjoy throughout the year, but especially when the heat begins, I present my favorites: