How to cook Checks and Throats of Cods
- 2 cods’ heads
- 1 onion, sliced
- Salt and pepper
- 1 dash vinegar
- Take out the cheeks and detach the throat muscles.
- Boil them briefly with a sliced onion, salt, pepper and a dash of vinegar.
- Drain them and serve with boiled potatoes and melted butter.
Do not forget to make a soup from what is left of the heads.
The Belgian name of this recipe is Kaaksjes en Keeltjes
. The Checks and Throats of Cods is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
The target='_blank' 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.
Ostend is a Belgian city and municipality located in the Flemish province of West Flanders.
This recipe for Checks and Throats of Cods serves/makes: 2
The Checks and Throats of Cods Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Cod
Preparation Method: Poached/Simmered