The flesh of the lower jaw, ganglions that grow in the throat of the hake, greatly prized in the Basque Country, and shaped like an arrow-head. They sound almost like tonsils.
A dish from the Basque country of the cheeks and throat of hake with added clams, hot chillis and peppers, served with a hot green sauce of parsley and garlic.
A dish from the Basque country of the cheeks and throat of hake served with a hot green sauce of parsley and garlic.
The flesh of the lower jaw, ganglions that grow in the throat of the cod, greatly prized in the Basque Country, and shaped like an arrow-head. They sound almost like tonsils.
A dish from the Basque country of the cheeks and throat of hake served with a hot green sauce of parsley and garlic.
A dish from the Basque country of the cheeks and throat of hake mixed with elvers and served with a hot green sauce of parsley and garlic.
