July 23rd, 2011
I bought a large hake yesterday, from the fishmonger in Chapel Market. I saw hake throats being cooked in a San Sebastián food club, on Rick Stein’s Spain (BBC 2 television) two weeks ago. Having a hake with head and knowing that the throat is a delicacy, I thought I should cook it. There was no recipe in the TV programme and almost nothing on the web, so I went by what I’d seen. Chopped garlic, red chilli pepper and olive oil.
I used half a chilli and 3 pieces of garlic (chopped finely) – I fried the throat for a couple of minute per side. It tasted quite delicate and fluffy, a bit like the texture of calf’s brains. Apparently hake throat, something which was once discarded, now goes for as much as €70 per kilo in Spain!
Incidentally, the throat is the underside to the mouth (it would be just under the jaw on a human). It’s all flesh, no bones and you trim it off with a sharp fish knife.