Chargrilled Hake Cheeks in Extra Virgin Olive Oil (Gueyu Mar)

The prized throat muscle of wild hake, chargrilled over hardwood and preserved in Arbequina Extra Virgin Olive Oil. A rare cut with a singular, silky texture.

Although called “cheeks,” this cut is technically the throat, valued for its rarity and natural collagen. Only one piece comes from each fish, which is why it has long been prized in northern Spanish kitchens. Gueyu Mar grills each piece over local hardwoods until lightly marked, then preserves it in Castillo de Canena Arbequina olive oil, which captures the cut’s gelatin-rich character.

Also save the delicious juice in the can, dip in a crusty baguette, whisk with a drizzle of olive oil to create an aioli or mayonnaise, let your imagination run wild.

Best by: 30September2030

Ingredients: hake cheeks, extra virgin olive oil, and salt

4.9 ounces in a metal tin