The bluefin tuna loins are buried in salt from the Santa Pola salt pans for two days.
Rosa Baeza has spent forty years salting tuna in Santa Pola, in a shed two hundred metres from the harbour. She started out with her husband, who died in 2017. She is sixty-one and has a niece who had no plans to stay.
Sara studied marine science in Alicante and wanted to work on a research ship. She started helping out in the summers. Three years ago she told her aunt she would stay if she could change a few things.
Sara has the shed running on solar panels and has cut down the salt. Rosa says the mojama now tastes more of tuna and less of her. Sara says that is a compliment.
