Description
The prized throat muscle of wild hake, chargrilled over hardwood and preserved in Arbequina olive oil. A rare cut with a singular, silky texture.
Craft & Origin
Although called “cheeks,” this cut is technically the throat, valued for its rarity and natural collagen. Only one piece comes from each fish, which is why it has long been prized in northern Spanish kitchens. Gueyu Mar grills each piece over local hardwoods until lightly marked, then preserves it in Castillo de Canena Arbequina olive oil, which captures the cut’s gelatin-rich character. At his restaurant, Abel Álvarez often turns the tin oil into a simple pil pil by whisking it until it emulsifies, creating a glossy sauce with no added ingredients.
Flavor & Texture
Clean, savory flavor with gentle smoke. The texture is tender, silky, and naturally gelatinous in a way that feels luxurious rather than slippery.
How to Use
Warm gently and serve with potatoes, crusty bread, or roasted peppers, and whisk the tin oil into a quick pil pil.
Why We Like It
This is one of the most sought-after cuts in Spanish seafood cookery, treasured for its rarity and naturally rich texture.
Technical Details
- Size: ~4 oz
- Species: Merluccius merluccius (European hake)
- Cut: “Cheek” (throat muscle)
- Cooking Method: Chargrilled over hardwood embers
- Packed In: Castillo de Canena Arbequina EVOO
- Origin: Northern Spain, canned in Asturias
- Pairs With: Txakoli, Albariño, potatoes, warm vegetables