Dried Tuna (Musciame)

Name: Dried Tuna (Musciame)
Prep time: 23 h
Yield: 4
Ingredients: Red tuna 1000 g; Sea salt q.b.; Crushed black pepper q.b.; Pig bladder q.b.; Saltpeter q.b.; Vinegar q.b.

Difficulty Difficult

Preparation Time 23 h

Description

Musciame is a type of cured fish, prepared along many Italian coastal areas — especially in Sardinia and Liguria. In the past, this specialty was made using dolphin meat; today, however, it is prepared with tuna.

If you enjoy experimenting with the art of curing meats, follow this recipe to create an excellent tuna musciame, which can be enjoyed on its own or used to prepare flavorful pasta dishes.

Ingredients

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Red tuna 1000 g
Sea salt q.b.
Crushed black pepper q.b.
Pig bladder q.b.
Saltpeter q.b.
Vinegar q.b.

Instructions

1 When buying tuna for musciame, choose a nice fillet from the central part of the fish. Place the tuna fillet in a large container, season it with salt and saltpeter, add the crushed pepper, and let it rest in the refrigerator for about 3 hours. Meanwhile, soak the pig bladder in vinegar for about 3 hours as well.
2 After 3 hours, remove the pig bladder from the vinegar, rinse the tuna with a solution of water and vinegar, and carefully encase it in the pig bladder. Tie your tuna salume with kitchen twine and hang it in a clean, dry, and cool place for about 4–5 hours.
3 After this resting time, wrap the musciame in a cotton cloth, place it in a paper bag, and refrigerate for 12 hours. Then hang it in a suitable place for curing — the temperature should not exceed 12°C (54°F) — and let it age for about 30 days before consuming.

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Did You Know?

Musciame consists of tuna fillets cured and naturally dried under salt, then served sliced thin.

In Sardinia, musciame is typically prepared during the summer. Along with tuna fillet, it’s often enjoyed with tuna offal such as heart and throat.

Its dark color, strong and distinctive flavor, and aroma reminiscent of the sea make it delicious with just a drizzle of olive oil.

Historically, musciame has been a local delicacy since the 12th century, eaten aboard galleys with hardtack soaked in water and vinegar, and vegetables.

Together with bottarga, tuna, and caviar, musciame has long been an important Sardinian export, appreciated worldwide for its prized fish meat.

Tuna musciame is
the modern evolution of the traditional dolphin-based version, which is no longer made, as dolphin fishing has been banned for conservation reasons.