Famed for their incredibly rich flavor, Kokotxas are the coveted byproduct of Bacalao, the Mediterranean rendition of dried cod. In this 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 isolated as this Kokotxas selection, revered in Spain for beautifully emulsifying any sauce. After curing, the process is reversed and the desalting process begins, taking one week to rehydrate and extract the residual salt, becoming bacalao.
*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