Skrei Cod Kokotxas

Wild Skrei cod kokotxas from the Barents Sea, artisan salted. The gelatinous piece for the perfect pil-pil. Recipe included. Buy online.

Salted (unsalted): keep refrigerated; good for about 3 months. (Confirm with label.) Once desalted: consume within 24–48 hours, refrigerated.

The most sought-after part of cod: only one cod cheek per fish — a naturally scarce product, a favorite in haute Basque cuisine.
Wild Skrei Cod: the migratory cod that travels every winter from the Barents Sea to the Norwegian coast — firm muscle and legendary quality.
Pure natural gelatin: the collagen from the cod cheek is the emulsifier for authentic pil-pil — the sauce emulsifies itself, no tricks needed.
Artisanally prepared, piece by piece, using traditional salting.
Sustainable fishing from the Northeast Atlantic.
Selected by SalazonArte, cod specialists at Valencia's Central Market.

Flavor: delicate and marine, softer and finer than the loin — pure elegance from cold-water cod.
Texture: its raison d'être — extremely tender, buttery, and gelatinous, unique throughout the entire fish.
Aroma: fresh and clean, like the North Sea.

500 grams drained weight

Energy: 350 kJ / 83 kcal
Fat: 1 g—of which saturates0.2 g
Carbohydrate: 0 g—of which sugars0 g
Protein: 17 g
Salt - depending on desalting point
Source of high-quality, low-calorie protein. Contains essential minerals such as iron, phosphorus, magnesium, and iodine. Rich in omega-3 fatty acids, beneficial for cardiovascular health.

Cocochas al Pil-Pil (the canonical dish):

Gently confit sliced garlic (and chili, if desired) in extra virgin olive oil over very low heat; remove them.
Warm the oil. Add the desalted cocochas, skin side up, over very low heat for 3–4 minutes—they will release their gelatin.
Remove the cocochas and emulsify the sauce: move the pan in circles (or emulsify with a strainer) gradually adding the oil until it thickens like a light mayonnaise.
Return the cocochas, garlic on top, and serve. Silence guaranteed.

And also:

Ranero Club style: pil-pil with sautéed vegetables—the Bilbao classic.
Battered: with flour and egg, fried in mild oil—the steakhouse tapa.
Confit or gently steamed: to showcase their texture without distractions.
In green sauce: with garlic, parsley, and some clams, the sea twice over.
Our house tip: always use minimum heat—collagen thickens with patience and breaks with haste.

How to desalt them: cold water in the refrigerator, changing it every 8 hours, for at least 24–36 hours depending on size (they are thinner than cod loin: taste them first). Dry them well before cooking—the pil-pil appreciates well-drained cocochas.

Wild Skrei cod kokotxas, caught during their winter migration from the Barents Sea to the Norwegian coast — the most celebrated season for cod worldwide. Hand-harvested and salt-cured, and selected by SalazonArte for their cod counter at Valencia's Central Market.

Salted: refrigerated, wrapped or in a sealed container.
Always desalt in the refrigerator.
Desalted: consume within 24–48 hours or freeze.
Wild product: differences in size between pieces are natural (and in pil-pil, even desirable: different gelatins, richer sauce).

FISH

Cod cheeks (fish) and salt.