Tinned Hake Cheeks in Olive Oil

Have you ever enjoyed a whole baked fish for dinner? Perhaps a nice seafood restaurant, or something you caught yourself? If so, you might recall that the tastiest part of that fish—or any fish for that matter—was the soft, melt in your mouth little scallop of a cheek found right below the eyes. You might have fought over the two precious jewels of fish with the rest of your companions and if you won, you know the struggle was worth it. Not cheap, but worth it.

You can say the same thing about this tin of ultralux fish—and I bet you see why this tin is anything but cheap. Each cheek is carefully removed and painstakingly slow-cooked to maintain the buttery texture, then tinned with good olive oil (and that improves the texture, too). Incredibly rare, exquisitely flavorful.

For the tinned fish lover that wants to jump up a few levels.