Best Western European Dried Fish Types
Mojama de Isla Cristina is a cured and dried tuna fish loin made in the municipalities of Isla Cristina, Lepe, Cartaya and Ayamonte in the province of Huelva. There are two types of mojama; Extra - which is made from the inside part of the loin, and Primera - made from the adjacent loin parts.
Mojama de Isla Cristina is made from both yellowfin and bluefin tuna. The fish is prepared, salted and washed, and is then left to cure and dry. This slow process allows for all the flavors and nuances to fully develop, creating the complex and characteristic flavor.
Mojama de Barbate is a cured and dried tuna fish loin made in the municipalities of Barbate and Vejer de la Frontera, in the province of Cádiz. There are two types of mojama; Extra - which is made from the inside part of the loin, and Primera - made from the adjacent loin parts.
Mojama de Barbate is made from both yellowfin and bluefin tuna, which is salted and washed, after which it is cured and dried. It is usually sold sliced and vacuumed or covered in olive oil in glass jars. Mojama de Barbate is deep red to brown in color, very smooth and never fibrous in texture.
Stocco di Mammola is a traditional Calabrian dish centered around stockfish—air-dried cod—that is meticulously prepared in the town of Mammola, in Reggio Calabria, Italy. The process begins with rehydrating the dried cod in Mammola’s pure mountain spring water, renowned for its unique properties that enhance the fish's texture and flavor.
Over several days, the fish is trimmed, soaked in flowing water, deboned, and rehydrated until it achieves a firm yet tender consistency. This artisanal method has been passed down through generations, making stocco di Mammola a celebrated delicacy with a rich, savory taste and spongy texture.
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