Abstract
In the south of Portugal (Algarve) and Spain (Andalucia), tuna has been traditionally consumed in three different ways: fresh, as tuna steaks; canned, e.g., in olive oil; and cured, salted, and/or salted-dried. The latter includes Muxama and Estupeta that are described herein. The word Muxama (in Portugal) or Mojama (in common use in Spain) comes from the Arab musama and means “dry.” The production of Muxama was developed by the Arabs more than a thousand years ago, based on a combination of (dry) salt preservation of tuna loins followed by drying. It is marketed in vacuum packages. On the other hand, Estupeta—a narrow piece of white, lipid- and fiber-rich muscle closely located to the dorsal loins—is cut from the loins and brined. It is marketed packed in glass jars filled with a light-brine solution.
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