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Mojama is a mediterranean delicacy consisting of filleted salt-cured tuna. The word mojama comes from the Arabic musama (dry), but its origins are Phoenician. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade. Mojama is made using the loins of the tuna by curing them in salt for two days. The salt is then removed, the loins are washed and then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.

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