Balling out with Hake cheeks.

One of the most interesting tins I’ve had yet.

Hake cheeks (it’s actually the part under the chin of the fish, like the flesh under each jaw connected at the middle) in olive oil from Spanish producer @artesanosalalunga . These are 2 brothers operating a TINY cannery in the north of Spain, producing immaculate products by hand in very small amounts. They cook the cans at lower temps to preserve the properties of the fish, and each can is numbered for full traceability.

Per Dan’s suggestion @rainbowtomatoesgarden, I removed the cheeks from the can and used a milk frother to emulsify the olive oil and then poured it over the fish (I brought these to a dinner party so execution and photos were a bit spotty… apologies).

It’s the perfect excuse to order these again and do a proper video showing it though.

Wow these had an incredible texture. More firm than I expected in a great way. The texture reminded me of beautiful cooked black cod. Delicious flavor. Absolutely beautiful product.

These don’t come cheap but they are worth every penny for such a special product. How lucky are we to be able to get products with this much craftsmanship?!

Producer: Alalungas

Tin: Cocochas (Hake cheeks) in olive oil

Price: $48.50

Purchased from: @rainbowtomatoesgarden