Artesanos Alalunga Cocochas de Merluza Europea (European Hake Cheeks) in Olive Oil 6/8


This translates as European Hake Cheeks in Olive Oil, but cheeks is not quite accurate. Cocochas is also sometimes translated as tongue, chin, neck, throat, and dewlap. But it is none of those, either. It’s a cut that comes  from under the jaw of only a very few fatty fish, typically cod and hake.

cocochas diagram

Whatever you call it, this is the most exquisite part of the hake, and this tin is made using fresh fish meticulously sourced from the markets of the Bay of Biscay.

Net Weight: 134g
Drained Weight: 74g

In stock

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Ingredients: Hake (Merluccius merluccius), Olive Oil, Arbequina Extra Virgin Olive Oil (7%) and Spring Salt

Check out Matthew Carlson enjoying this tin.


  1. fibersides (verified owner)

    Ok. There’s a ton to unpack here. Hake? Cheeks? Wut?

    Ok. So on some fish, they harvest the meat around the jaw and neck, so, yes the cheek. Sometimes it’s known as the collar, you might find halibut collar on the menu of a better sushi restaurant…usually broiled, usually unavailable, always delightful.

    So, this tin was full of a soft and buttery treat. There were 6 pieces in the tin, and I kid you not, I’m kind of wanting more RIGHT NOW.

    Hard to describe, it’s a white fish, not too oily, but in the tin I found some of the best olive oil. The whole presentation and experience was second to none.

    These might be the most delicious item on Dan’s menu.

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