In the almadraba in the Cádiz seashore the blufin tuna, whose scientific name is Thunnus thynnus, called in Spanish atún rojo or cimarrón, has been fished for more than 3000 years.

Wild bluefin tuna is a migratory fish which regulates its temperature between 18º y 25 º C and lives about 20 years. It is one of the fastest existing fishes: in fact it can pass, in short distances, a speed superior to 70 Km/h.

Wild bluefin tuna (Thunnus Thynnus) presents a spindle-shaped and aerodynamic body. It has circular section, thick and strong, with two dorsal fins, a vertical one followed by pinnule and a narrow caudal fin like ailerons to be fast and agile in its movements.

Its back is dark blue which shades off into yellow/silver in its flanks and white in its venter. All the ailerons are iron blue.

Mojama is produced with the noblest part of the bluefin tuna. According to a thousand-year-tradition, bluefin tuna is marinated in the salt, it is desalted and it is dried to obtain a high quality product.

Cut about 180-200 gr.