Salt Cod Kokotxas 500g

Description

WHAT ARE SALT COD KOKOTXAS?

Kokotxas (also known as cocochas) are the small, fleshy muscles found beneath the lower jaw of the cod and are regarded as one of the finest delicacies in Basque cuisine. Highly prized for their unique texture, they contain a high concentration of natural collagen which, when gently cooked, transforms into a silky, almost buttery consistency unlike any other cut of fish.

Because each cod yields only two kokotxas, they are naturally scarce and have long been considered a luxury ingredient in northern Spain. Traditionally served in some of the Basque Country’s most celebrated restaurants, kokotxas are often reserved for special occasions and are especially associated with the region’s renowned seafood cuisine.

Each 500g pack contains approximately 9 premium kokotxas, carefully selected for their generous size and exceptional quality. Salt cured for 21 days using pure natural sea salt, they develop a clean, concentrated flavour while retaining their delicate, melt-in-the-mouth texture after desalting and cooking.

HOW TO PREPARE SALT COD KOKOTXAS

Salt cod kokotxas must be desalted before cooking. Place them in a bowl, cover completely with cold water and refrigerate for 24–36 hours, changing the water three to four times each day. Once desalted, drain well and pat dry before cooking.

HOW TO COOK SALT COD KOKOTXAS

Kokotxas are best cooked gently to preserve their delicate texture. They are traditionally prepared al Pil Pil, where slow cooking in olive oil with garlic and chilli creates the famous silky emulsion using the kokotxas’ natural gelatine. They are also delicious lightly poached, confit in extra virgin olive oil, or served with a green parsley sauce (salsa verde). Their luxurious texture makes them a prized ingredient for special occasions and fine dining.

HOW TO STORE SALT COD KOKOTXAS

Keep refrigerated. Once opened, store in the refrigerator. Unopened, our salt cod has a shelf life of up to 2 years from the date of manufacture.