Kaaksjes en Keeltjes

Cheeks and throats of cods

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

The title of this dish is in the Ostend dialect. The Ostend fishermen, like their brethren in many other ports, have always regarded the flesh from the head of the cod as the most tasty morsels to be had from that fish. Heads used to fetch a high price. But nowadays, when