Spanish Kokotxas or Cod throats from Alkorta in Gipuzkoa, Spain.
Famed for their incredibly rich flavor, Kokotxas are the coveted byproduct of Bacalao, the highly sought after Mediterranean dried cod. During the process, wild cod are salted and left to cure losing up to 40% of their moisture. This process is pivotal in concentrating its flavors and bringing out the gelatinous qualities of the fish which are revered in Spain for beautifully emulsifying any sauce. After curing, the process is reversed and the desalting process begins which takes 7 days to rehydrate and extract the residual salt.
Recommendation: traditionally used in the Basque dish Pil Pil. Their gelatinous texture becomes an integral part of the luscious thick sauce.
*Please note: the packaging might be labeled as "cod tongues". The “cod tongue” is actually a gelatinous, morsel of flesh from the jaw/collar area of the fish and is considered a delicacy.
This contains 500g of frozen Kokotxas