These are a beautiful and underused product taken from the head, an off cut of the usual fish preparation. You will see them on many menu’s in the Basque Country but hardly ever served elsewhere. We are lucky to work with our friend, Rich at Forgotten Fish, who sources these from the Cornish fishermen, before sending to us.
The hake throats / Kokoxtas are gelatinous and we prepare them in a few ways - grilled, fried and in “pil-pil” style. We often serve a plate of all three, so the guests can enjoy the different textures and flavour profile.
Making the pil-pil sauce involves moving the throats slowly over a low heat in a terracota pan, this extracting the collagen. We then add olive oil and seasoning with lemon, to create a delicious thick sauce which is finished with parsley & seaweed.
I would consider them a delicacy and I am always excited to see them on our menus at Brat and Brat x Climpson’s Arch.
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