Desalted cod cheek meat
Small fleshy pieces from a cod’s cheeks, distinct from kokotxas cut from the throat area. These are already desalted and ready to cook.
What it offers and why to use it
Small fleshy pieces from a cod’s cheeks, distinct from kokotxas cut from the throat area. These are already desalted and ready to cook. Cook gently to 63°C. For an emulsified sauce, reserve the warm oil and gradually whisk it into the cooking juices; gelatin content varies.
Small fleshy pieces from a cod’s cheeks, distinct from kokotxas cut from the throat area. These are already desalted and ready to cook.
From shopping to cooking
Choose
Ask specifically for desalted cheeks rather than kokotxas. Check firmness, storage instructions and residual salt before seasoning the dish.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and preferably cook on the day of purchase. Follow the label and thaw in the fridge.
Prepare
Cook gently to 63°C. For an emulsified sauce, reserve the warm oil and gradually whisk it into the cooking juices; gelatin content varies.
How to make the most of it
Good pairings
Garlic, chilli, roasted peppers, potatoes and parsley.
How to substitute it
Small pieces of desalted cod loin, noting that they may release less gelatin.
Recipes with desalted cod cheek meat
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