Hake Cheeks: What Are They and How to Cook Them?

Hake cheeks are a gourmet product highly appreciated by food lovers. Their great flavor and easy preparation make them very popular at Christmas. We'll tell you what they are and how to cook them!

To understand the success of kokotxas, one must know what hake is and what its characteristics are. Hake (Merluccius merluccius) is a white fish highly prized worldwide.

Its firm flesh and rich flavor make it one of the most consumed fish annually. In Spain, the average consumption of hake per person is about 6 kg per year.

Hake live in cold waters at depths between 50 and 500 meters. It is a predatory fish and its diet consists of small fish, crustaceans, squid, and zooplankton.

The kokotxas (hake cheeks) are located under the chin and in front of the gills. They are the juiciest part, which means they can be cooked in many different ways.

The 5 curiosities of cocochas

Hake cheeks are one of the most prized cuts of hake. They are characterized by their exquisite flavor and gelatinous texture . The first recipes using hake cheeks appear in cookbooks dating back to 1935.

Cod cheeks are an essential ingredient in Spanish cuisine. They can be roasted, breaded, Basque-style, in pil-pil sauce, grilled, fried, with clams, or with green sauce.

Hake cheeks haven't always been so popular . Previously, their gelatinous appearance relegated them to a second-rate product. They were sold alongside the roe and viscera of the hake.

Hake cheeks vary depending on their origin. The hake that is usually consumed is typically caught in the Atlantic Ocean and the Cantabrian Sea, as these waters wash the coasts of Spain.

Cod cheeks cook very quickly. Being a delicate product, they only take a couple of minutes to cook . It is recommended to use mild olive oils so as not to overpower the flavor of the cod cheeks.

Dolphin hake cheeks

Our hake cheeks are sold raw. They have a smooth texture and a subtle flavor that makes them ideal for cooking in many ways . Since hake is a white fish, eating hake cheeks is beneficial for us. They are good for digestion, low in fat, and rich in protein, vitamins, and minerals.

Hake cheeks in pil pil sauce

Christmas is approaching, so it's time to start thinking about the meals we'll be celebrating. Christmas is full of special moments, so we need to make recipes and dishes bursting with flavor.

To prepare this recipe, we only need cocochas, chili peppers, garlic cloves, and extra virgin olive oil.

First we heat oil in a clay pot. We brown the garlic and chili and remove them to a plate.Next, we add the cocochas (fish cheeks) with the skin facing up and shake the pan a little.
When When the oil begins to form bubbles around the cocochas, it indicates that this is the point. and that temperature must be maintained. We remove the pan so the oil doesn't burn, and we return it to the heat if necessary.
Once the pil pil is mixedWe serve it garnished with garlic and chili peppers.

The best decoration is the people you share Christmas food with!