Hake chin cooked in seawater

‘Kokotxa' is the Basque name for the lower sides of the hake chin. These parts contain a lot of collagen and are a real delicacy in the Basque Country.

Hake chin cooked in seawater

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hake chins

As needed:


sea water (or water with seasalt)

Preparation method

  • Place the hake in a vacuum sealing bag with the sea water or salted water and pull vacuum.
  • Cook in a water bath at 60°C for 20 minutes.

Serving suggestions

  • As part of a starter with preparations of cucumber and radish.

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