Kokotxas: In the Basque country, we call kokotxas (or cocochas) very appreciated pieces, in the shape of V, located in the head of the fish, assimilated to cheeks.
The most popular are those of hake and cod.
Some will speak of "tonsils", others of cheeks, even of hearing...
We cook kokotxas grilled, breaded or in sauce or even meunière.
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