Güeyu Mar Chargrilled Hake Cheeks in Olive Oil are a remarkable expression of one of Spain’s most prized seafood delicacies. Known in Spanish as cocochas de merluza, hake cheeks are treasured for their exceptionally tender texture, delicate flavour and natural richness.
Prepared in Asturias by Güeyu Mar, the cheeks are carefully grilled over a wood fire before being packed by hand in olive oil. This distinctive cooking method gives them a gentle smokiness and subtle char while preserving the soft, almost silky character that makes cocochas so special. The olive oil absorbs the flavours of the fish and the grill, creating a beautifully savoury sauce that deserves to be enjoyed to the final drop.
The result is elegant yet deeply satisfying: mild, clean-tasting hake enriched by smoke, olive oil and the unmistakable character of live-fire cooking. Unlike firmer cuts of fish, hake cheeks have a particularly succulent and slightly gelatinous texture, making this tin a fascinating choice for experienced conserva lovers and curious newcomers alike.
Serve at room temperature so the texture and aromas can fully develop. Enjoy directly from the tin with crusty bread, or gently warm the unopened tin in hot water before serving. The cheeks are also excellent over toasted sourdough, alongside roasted peppers, or incorporated into a simple dish of warm potatoes and herbs.
Presented in a generous 140 g tin, these chargrilled hake cheeks demonstrate how Güeyu Mar transforms exceptional seafood into conservas of extraordinary depth and refinement.
