Cocochas: In the Basque language, cocochas are the lower part of the jaw, throat or double chin of hake, cod or bacalao (cod).
To prepare cocochas, you must first choose large fish.
The cocochas are prepared like the cheeks of large fish: in a stew, sautéed fried, meunière, with shellfish, in a gratin, al pil pil…
See Cheek and Kokotxas.
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