Marky’s Group introduces salted tuna loin from the southern coast of Spain
MIAMI (April 28, 2014) – Just in time for summer, Marky’s Group announced today that it is has struck a deal with upscale Spanish-based Kiele to become the exclusive distributor of its semi-preserved fish in the U.S., including the wildly popular salted dried tuna loin – or mojama – as it is called in Spain.
Sliced wafer thin, mojama is a delicacy that promises a new twist on summer salads, pastas and tapas. It’s rich in omega 3 and can replace the chicken or shrimp in your Caesar, add bold flavor to a traditional Greek salad, or simply be served as a tapa accompanied with toasted Marcona almonds, fresh tomatoes, olive oil and crusty bread. Mojama looks like a fine prosciutto. In fact, it’s often called sea-cured ham.
“We had many chefs asking for mojama, so we decided to bring in the best [Kiele] and make it available to the public for everyone to enjoy,” said Christopher Hlubb, President and COO of Marky’s. “When served at room temperature, and sliced as thin as possible, it just melts in your mouth.”
Marky’s is offering mojama as a sliced fillet in olive oil as well as a whole loin, which is recommended for grating onto pastas and risottos. Additionally, Marky’s is introducing Kiele anchovy fillets in the coveted “00” size, anchodinas (sardines), and boquerones (pickled anchovies). Kiele prides itself on filleting all of its fish by hand, and all products are vacuum packed for freshness.
The products can be found at Marky’s Gourmet Retail Store online and in Miami.