Ingredients: Hake (Merluccius merluccius), Olive Oil, Arbequina Extra Virgin Olive Oil (7%) and Spring Salt
Check out Matthew Carlson enjoying this tin.
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.
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