I recently recieved a present of frozen mojambo - air cured bluefin tuna?
Does anyone know which region it's typical of?
Also serving sugestions/companion dishes? So far, I've done as a tapa, thin slices, with a lightly spiced dipping oil.
I think you mean mojama... It's from the Atlantic side of the south coast of Andalucía, mostly around Cádiz and the Costa de la Luz. This is a huge Atlantic bluefin tuna fishing area--dating back thousands of years--because the tuna run (starting right around this time of year) through the straight of Gibraltar. It's cured by salting it. I'm headed down to this area in a few days and hope to do some "research." I'll let you know if I see any other preparations--thinly sliced and drizzled with olive oil is the norm.