Salazones Juanelo
A second-generation salazones stall inside Alicante's Central Market, specialising in mojama (cured tuna), hueva (fish roe) and hand-cured anchovies made the way this coast has always made them. Juanelo García Martínez has run it for more than three decades, having inherited the trade from his father.
💡 Local tip: Ask to have the mojama sliced fresh and ask where the day's fish comes from; it varies with what has come in from the southern fish markets.
The stall was opened by Juan María García inside the Central Market of Alicante, the modernist building that began operating as a market in 1921. His son, Juanelo García Martínez, is now the family's second generation among the market's stallholders, with more than thirty years in the salting trade.
The stall works mojama and roe from several species, salt-cured anchovies and sardines, capellán and cod, with fish arriving from markets such as Barbate, San Pedro del Pinatar and Pilar de la Horadada. The curing follows the traditional method: the fish is salted, pressed and left to dry, with no industrial shortcuts.
It's one of the stops that explain why salazón is still an everyday tapa in this province, a habit inherited from the salt flats and fishing fleets that have sustained the Alicante coast for centuries.
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