Served in thin slices, solo or with olive oil and almonds, this specialty of healed fish is, according to the Spanish portal Okdiario, a usual presence in southern Spain and the Algarve. This snack maintains an intense and distinct flavor that surprises many visitors who are unaware of their origin.
Known above all in the coastal regions of Andalusia and Algarve, Muxama is considered one of the oldest ways to conserve fish in the south of the Iberian Peninsula. The name derives from the Arabic “Mušmma”, which means “waxed”, in reference to its brilliant and compact aspect.
The method of preparation of this snack remains faithful to traditional practices: from the best tuna loins, especially from tuna-ray.
A salt and time product
From each tuna the highest quality parts are removed, cover with coarse salt and are pressed for one to two days. According to the same source, after salting, the air drying process begins, which can last several weeks. This cure gives rise to three categories of Muxama: “Extra” from the center of the loin; the “first”, taken from adjacent zones; and the drier and firmer soleomillo.
The texture of this snack is dense and fibrous, without undoing like fresh tuna or departing as healed meat.
A snack that can prepare at home
Although it is more common to acquire the ready -made version, it is possible to make Muxama at home. It refers to the above source that a quality tuna loin, coarse salt and a healing period in a cold and airy place is enough. The fish is buried in salt for two days, washed, dry and then left to lose water gradually, in the refrigerator or in a cool space. By the end of a week it can be consumed, a cure of two to four weeks of drying is recommended.
Served in thin slices, Muxama combines well with extra virgin olive oil, toasted almonds or fresh tomatoes, refers to the same source. It is often found this snack in bars and restaurants by the coast, especially during the summer months.
Nutritional value and consumption
According to the muxama is rich in omega-3 fatty acids, proteins and vitamins A, D and B3, as well as minerals such as iron, potassium and magnesium. However, the high salt content requires moderation, especially in cases of hypertension.
With a story that crosses centuries, Muxama remains a symbol of Algarve cuisine, appreciated by both locations and curious visitors who are surprised by their taste.
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