Kokotxas (cheek) of hake

Category Fishes
Seasonal period: All year

Kokotxa is a Basque word used to name the lower part of the hake’s chin, and many traditional dishes in the Basque cuisine are made with them.

They are usually prepared with some crushed cloves of garlic with parsley and olive oil in a clay casserole, fried lightly, without browning and adding salt. It is removed from the heat and stirred for a while as the gelatin is released. This should be done at least twice for all the gelatin to come out and thicken the sauce. The dish is usually served hot in the same clay casserole it was cooked in.

They are sold fresh and frozen.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 192.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.