La Basque gastronomy It is as original as its language -Euskera- and today we present you a dish whose prominence is taken by a very curious part of the fish. Because the kokotxas they are made with a very gelatinous of hake or cod that formerly had little fame and was even simply wasted. However, little by little he was gaining his prestige in the Basque Country cuisine until it becomes a precious delicacy. If you still don't know what the crooksPay close attention because we are going to make it clear to you here.
A revalued delicacy
Although it sounds strange today -because the kokotxas They are part of the great gastronomic variety of northern Spain, especially in the Basque region - years ago they had no value. This is proven because its commercialization took place together with other parts of the fish that were little used in the kitchen. We refer to guts and roe. However, over time they gained greater respect until they found their way into an extensive cookbook of the the Basque Country, where the product is prepared in dishes for all tastes.
Example of recipes with kokotxas are some made by eminences of regional gastronomy such as Karlos Arguiñano or the prestigious internationally Martín Berasategui. A delicacy revalued so in recent years. Although it used to disgust the diner or was despised by consumers, now it is a dish of Basque cuisine with great honor. You are sure to be curious to know what it is exactly.
What are kokotxas?
Its name, as you can imagine, comes from Basque and its translation into Spanish is «chin«, Since the cococha is this part of the body of a fish. It is located just before the gills, with a size that is small, obviously. Although there are also other species such as the Mere or even the salmon, kokotxas most used in gastronomy are those of the hake and Cod. In the case of the latter, its color mixes pink with whitish in a remarkable way, something that is not observed so clearly in the first fish.
Likewise, his gelatinous texture is more accentuated in second fish, although if we focus on the flavor, this is more intense in hake. Now, when it comes to extract said chin of either of both species, it is not simple at all. You must ensure that they do not break in the attempt. Ideally, use a very sharp knife and go cutting very delicately.
Some popular recipes
It is not a common product of fishmongers. But in the high season of catches of both hake and cod, you can find them on offer in them. We encourage you to buy them and try cooking this delicacy at PIL pil -one of the sauces most popular accompaniments- saute Or until breaded. You choose how you want to enjoy the jellies kokotxas Basques, you see how they spend them in the Basque Country!
