The finest parts of the fish in our collection of canned hake

Canned hake does not resemble the fishmonger's, nor does it try to. What goes into the tin are its most prized parts, and the hardest to find fresh: the cheeks and the roe.

Cocochas: the best of the head

The cococha, or kokotxa, is the meaty, gelatinous piece the hake has under its jaw. Each fish yields only one, and it has to be cut out by hand. In a tin it comes in olive oil, ready to warm in a pan as pil-pil or in green sauce, with its natural gelatine binding the oil. Agromar offers them in OL-120 and RO-120 formats, from the Cantabrian Sea.

Hake roe

The roe is the most intense part of the fish, with a firm, grainy texture and a concentrated sea flavour. You will find it in spicy olive oil from Agromar and from Cambados, the latter with a touch of lemon, and as a pâté from Briosa and Real Conservera, for spreading.

A ready dish

And for those who want the fish on a plate, Rosara's piquillo peppers stuffed with hake and prawns, ready to heat.

Before serving

The cheeks, warmed in a pan over a very low heat, swirling so the gelatine binds the sauce. The roe, at room temperature on toast.

Add your favourite tins to the basket and receive them in 24-48 hours.