This is a report on a short and late visit to the fishmarket of “La Brecha” in Donostia, San Sebastian. I went there around 1130 hrs by which time most of the seaffod selling stalls were closed!
The market is large and houses also meats, game and vegetables.
One of the signs of freshness in the squid is the light grey – brown colour of its skin. When it starts turning rosy the freshness is gone.
The squid is not only fresh, but according to the seller it has been caught on hook, not on the nets. As a reult, it costs 50% more than the “ordinary” catch.
One of my favourite dishes in the Basque country, and wherever else I can find them: hake and cod cheeks. The famous “kokotxas!”. Here we also have monkfish cheeks.
Unbelievable instensity of subtle flavour, as long as you know how to cook them! They are so delicate that I always prefer to cook them in very low fire, in order to preserve the flavours and the texture.
This is one of the many Spanish mysteries I have not resolved yet.
I have read the stories about extracting them from the rocks, seen the videos, but have not tasted them yet.
I am not sure about the translation of this one, is it “catfish”. Whatever it is, it is sold with is liver sticking out. Which means that there must be a dish with it in the Basque country.
I need to do some investigation on this one!
Another of my favourites, the aetherial “merluza”.