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Muxama de Atum
4" x 1"
Tuna & Salt
Dried tuna fished in the Azores and made by the Damaso family in Villa Real de St. Antonio. Please note, although similar in vibe to the well-known Italian Bottarga, Bottarga is fish roe; this is dried tuna fillets. We were introduced to Muxama, something I had never heard of before visiting the south of Portugal, by Tina, the owner of the lovely Companhia das Culturas in the little village of São Bartolomeu. Tina is an anthropologist who has taken a real interest in the local cuisine of the Algarve. Muxama is the ancient technique of salting tuna and then drying it for several days. It has a strong but pleasant taste. Best sliced super thin and served with olive oil and fresh thyme. A very cold beer is nice too. Refrigerate after opening, store in olive oil if you like.