One of the best types of fish for salting is tuna. We can obtain both “mojama” which has an exceptional taste and the so appreciated “huevas de atun”.

To obtain salting fish it is vital to use seasoned fresh tuna which must have very special characteristics. We use every part of the tuna. It is very appreciated around the world, specially in Japan, where they eat it raw.

The most appreciated type of tuna is obtained from the Mediterranean sea which can cost up to 5000 euros/kg in the best Japanese restaurants.

Sea salt is fundamental in the salted-fish making process.

Sea salt makes salted fish succulent,as well as having an antioxidant effect over unsatured fats,which is very beneficial to the human body. As the salt is absorbed , a dehytration effect is caused. This provokes the moisture loss, thus leaving the fish free from any kind of bacteria and microorganism.

We can not use all types of salt. Fine salt is not appropriate because it makes a crust which dries the surface, whilst the inner-part keeps moist and does not salt.