Gueyu Mar Chargrilled Hake Cheeks in Olive Oil

About This Tin

Gueyu Mar's Chargrilled Hake Cheeks deliver one of Spain's most coveted seafood delicacies—cocochas—elevated through Chef Abel Álvarez's revolutionary fire-to-tin approach. These distinguished morsels from the European hake (Merluccius merluccius) represent the pinnacle of gourmet preserves. These prized morsels, harvested from the underjowl of the hake, represent the fish's most luxurious cut, naturally rich in collagen and delicate fat that creates an extraordinarily buttery texture. Each cheek is meticulously chargrilled over embers, imparting subtle smokiness that enhances rather than masks their inherent succulence.

From his culinary sanctuary in Asturias, Chef Abel has transformed the conservas landscape by applying fine dining techniques to tinned seafood. After careful grilling, these rare cocochas are preserved in premium Arbequina extra virgin olive oil from the acclaimed Torre de Canena—a prestigious olive oil that perfectly complements the cheeks' natural richness. This minimalist approach—using only fish, exceptional oil, and salt—creates a pure expression of Spanish gastronomy where the boundary between restaurant-quality dish and gourmet conserva becomes beautifully blurred, allowing the hake cheeks' sumptuous texture to shine through.

What Makes It Special

• Prized Delicacy: Hake cheeks (cocochas) are considered Spain's ultimate seafood treasure—a small, limited cut prized for its extraordinary concentration of flavor and buttery texture.
• Transformative Technique: The signature chargrilling process over embers introduces subtle smokiness while preserving the cheeks' delicate collagen structure that creates their melt-in-your-mouth quality.
• Exceptional Pairing: Preserved in Torre de Canena Arbequina olive oil, one of Spain's most prestigious extra virgin oils, perfectly complementing the cheeks' natural richness without overwhelming their subtle character.

Perfect Pairings

• Basque-Inspired Pintxo: Serve atop toasted bread rubbed with garlic and drizzled with the tin's olive oil, finished with a light sprinkle of Espelette pepper for an elevated bite.
• White Wine Accompaniment: Pair with a crisp Albariño or lightly oaked white Rioja whose balanced acidity and subtle complexity complement the cheeks' rich texture.
• Simple Potato Plate: Arrange over warm, smashed new potatoes with fresh herbs and lemon zest, allowing the cheeks' buttery quality and the oil to create a natural sauce.

Product Details

Ingredients: Hake Cheeks (Merluccius merluccius), Extra Virgin Olive Oil, Salt

Weight: 116g

Origin: Asturias, Spain