Description
Alalunga Hake Cheeks in Olive Oil are a rare and prized cut of white fish from the Cantabrian Sea. Known as kokotxas in Spanish culinary tradition, these gelatinous morsels are harvested from the lower part of the hake jaw.
Craft & Origin
The hake is line-caught in the North Atlantic and Bay of Biscay during the seasonal harvest. Harvesting hake cheeks is a labor-intensive process that requires meticulous manual extraction to maintain the small, pearlescent shape of the muscle. Alalunga prepares these cheeks by hand in Cantabria, preserving them in high-quality olive oil to protect their unique structural integrity. Every tin is numbered for full traceability back to the specific vessel and landing date. This production method emphasizes regional integrity and small-batch craftsmanship without the use of additives or thickeners.
Flavor & Texture
Clean and mild with a subtle oceanic sweetness. The texture is notably gelatinous, tender, and silky.
How to Use
Serve slightly warm on a shallow plate or pair with Marcona almonds for a contrast in texture.
Why We Like It
Kokotxas are a cornerstone of Basque gastronomy and were historically unavailable in a shelf-stable format with this level of technical precision.
Technical Details
Size: 134g
Origin: Cantabria, Spain
Varieties: European Hake (Merluccius merluccius)
Production Method: Hand-packed hake cheeks
Dietary Notes: Gluten-free
Pairs With: Marcona almonds, crusty bread, Txakoli