Our Kokotxas de Bacalao al Pil-Pil videos are up!
Kokotxas Sous-vide con berberechos, gelatina de cebollino, semi-liquida de txakolí, aceite de cayena, txips de ajo
Cod jowls. Not the most appetizing description, but I assure you these gelatinous fishy bits are tastier than they sound. In Boston and Cape Cod, we adore the cheeks. Pues, there are only two tender cheeks per fish, thus they are the prized, prime ‘cuts.’ But what about the jowl? There is only one per fish thus does the logic of fish anatomy rarity not dictate that the jowl should be mejor? Just some food for thought.