Frozen Cheeks from Mercadona vs. Artisanal: A Comparison

Mercadona's frozen *cocochas* (cod cheeks) frequently appear in searches by those who want to prepare this dish at home without paying the prices of fresh or artisanal *cocochas*. This is a completely legitimate search: *cocochas* are a premium cut, and the price can be a deterrent.

At Bacalalo, we have been working with cod since 1990 at the Mercat del Ninot in Barcelona. We sell artisanal quality *cocochas*. And precisely for that reason, this article will be honest: we explain what Mercadona's *cocochas* are exactly, how they differ from artisanal *cocochas*, and when each option makes sense.

What are Cod Cheeks (Cocochas de Bacalao)

*Cocochas* (or *kokotxas*, in Basque) are the gelatinous part extracted from the jaw of cod and hake. It is one of the most valued cuts of both fish, especially in Basque and Catalan cuisine.

Its most special characteristic is its high collagen content, which, when cooked at low temperatures, produces a thick, unctuous, naturally silky sauce. This is why *pil-pil* — the technique of emulsifying gelatin with oil through gentle movement — works perfectly with *cocochas*: there is enough collagen to make the sauce without adding thickeners.

Not all *cocochas* are the same. Depending on the size of the cod, the type of cut, and the desalination or freezing process, the final result can vary enormously.

Mercadona's Frozen Cod Cheeks: What We Know

According to public information available on Mercadona's website and consumer reviews (February 2026), Mercadona sells frozen cod cheeks under its Hacendado brand.

• Format: bag of frozen *cocochas* (weight varies depending on presentation available in store)
• Type: desalted cod cheeks, pre-cooked or lightly salted depending on the format
• Price: positioned in an accessible segment, below the artisanal market
• Availability: not in all Mercadona stores (variable distribution by geographical area)

Mercadona does not publish all origin and processing data on its public website. For updated information on ingredients, origin, and process, consult the product label directly in-store.

Fresh or Artisanal Cod Cheeks: What Defines Them

At Bacalalo, the *cocochas* we select have a different profile from any large-surface frozen product. The characteristics we look for:

Traceable origin: North Atlantic cod (Norway, Iceland, Faroe Islands), species Gadus morhua for cod and Merluccius merluccius for hake.

Fresh or desalted cut: *cocochas* that are processed fresh or freshly desalted maintain the integrity of the collagen intact, which directly translates into a greater gelling capacity when cooked.

Size: large *cocochas* (from heavier specimens) produce meatier fillets with a higher proportion of gelatin. Hake *cocochas* are generally smaller than cod *cocochas*.

No additives: quality *cococha* does not need thickeners or starches to make its own *pil-pil*. If the product contains modified starch or thickeners in the ingredients, it is because the raw material does not have enough natural collagen.

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Desalted Cod Cheeks - 500g

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Comparison Table: Mercadona vs. Artisanal (Bacalalo)

The Price Factor: Real Price Per Kilo

This is where the most honesty is needed.

Mercadona's frozen *cocochas* have a significantly lower price per kilo. This is a fact.

However, it is important to consider:

1. Weight loss due to water: frozen products, especially if they have undergone glazing processes or contain added water, lose weight when thawed. A 500g bag may yield 350-400g of actual product.

2. Proportion of whole pieces: in an industrial product, the mix of pieces may include *cocochas* of different sizes and qualities. In an artisanal selection, the caliber is more homogeneous.

3. Need for additional thickeners: if the product does not gelatinize well on its own (little natural collagen), you will need to add cornstarch or another thickener to make the *pil-pil*. This is not a serious technical problem, but it changes the final result.

The real price of artisanal *cocochas* is higher, but the yield and the result on the plate are different. It is a decision for each person based on their budget and objective.

When Each Option Makes Sense

• Budget is the main factor
• It's for a simple preparation (stew, in green sauce without strict *pil-pil*)
• Cooking for many people and quantity matters more than individual piece quality
• There is no easy access to a fishmonger or specialized store

• The goal is to make a classic *pil-pil* that binds naturally
• Seeking the complete experience of the dish (texture, gelatin, flavor)
• Cooking for a few diners where every bite counts
• Wanting to know the exact origin of the product

How to Make a Perfect Pil-Pil with Quality Cod Cheeks

The difference in quality is especially noticeable in *pil-pil*, because this technique directly depends on the natural collagen of the *cococha*.

• 600g of quality cod cheeks
• 200ml extra virgin olive oil
• 4 cloves of sliced garlic
• 1-2 chillies (optional)
• Salt (carefully, cod already has some)

1. If the *cocochas* are desalted, drain well. If they come salted, desalt for 24-36 hours in the refrigerator, changing the water every 8 hours.
2. Confit the garlic in oil over very low heat (never above 80°C) for 10 minutes. Remove the garlic (set aside).
3. In the same saucepan with the warm oil, add the *cocochas* skin-side up.
4. Cook over very low heat, constantly moving the saucepan in gentle circles. The collagen will be released and emulsified with the oil.
5. When the sauce begins to thicken and emulsify (between 15 and 25 minutes), it's ready. Add the reserved garlic and serve.

The trick: the heat should NEVER be high. *Pil-pil* is made at a low temperature. If it boils vigorously, the emulsion breaks, and you get oil and gelatin separately.

Frequently Asked Questions about Cod Cheeks

1. Are Mercadona's *cocochas* cod or hake? Mercadona sells different formats. Always check the product label in store to verify the species. Cod (Gadus morhua) and hake have different flavor and texture profiles.

2. Can *pil-pil cocochas* be made with Mercadona's? Yes, although the result may require additional help (cornstarch dissolved in cold water) if the natural collagen is not enough to bind the sauce on its own. The final flavor can be good, but the sauce's texture will be different.

3. How much do quality artisanal *cocochas* cost? Fresh cod cheeks in specialized markets or stores like Bacalalo typically range between €15 and €30 per kilo, depending on the size and season. This price reflects that they are a scarce cut (small quantity per animal) and of high culinary value.

4. How many *cocochas* come from one cod? Very few. A large cod (3-5 kg) produces a small amount of *cococha*. That's why it's a scarce and relatively expensive cut even in the artisanal market.

5. Can fresh *cocochas* be frozen at home? Yes. Fresh *cocochas* stand up well to home freezing if properly packaged (vacuum-sealed or well-covered). Always thaw in the refrigerator, never at room temperature or in water.

6. Are hake *cocochas* the same as cod *cocochas*? They are similar in concept (same anatomical part) but different in flavor, texture, and collagen content. Cod *cocochas* are more gelatinous and have a more intense flavor. Hake *cocochas* are more delicate. Classic Basque *pil-pil* uses both.

7. Does Mercadona sell fresh *cocochas* in addition to frozen ones? It depends on the store and geographical area. Some Mercadona stores with their own fish counters may have fresh *cocochas* in season, but it is not a guaranteed product across the entire network.

8. What is the season for fresh *cocochas*? Cod is a cold-water fish caught year-round. However, there are seasons of greater availability. In Spain, Holy Week concentrates a lot of cod and related product consumption. At Bacalalo, we work with *cocochas* all year round.

9. Can I make *cocochas* in green sauce with Mercadona's? Green sauce (garlic, parsley, broth) is more forgiving than *pil-pil* because it does not require binding the gelatin of the *cococha*. It's a good option for using *cocochas* of lower gelatinous quality with a good final result.

10. Where can I buy quality *cocochas* online? At Bacalalo, we offer selected *cocochas* with shipping throughout Spain. We have been working with cod at the Mercat del Ninot since 1990 and apply the same selection criteria to each cut.

Conclusion

The choice between Mercadona's frozen *cocochas* and artisanal ones is not a matter of brand: it's a matter of what result you're looking for and what your budget is.

For a simple stew or a green sauce on any given Tuesday, Mercadona's suffice. For a *pil-pil* that does justice to the Basque technique, for a special dinner, or for those who want to know exactly what they are eating, artisanal *cocochas* make a real difference.

At Bacalalo, we have been selecting precisely that type of product for over thirty years. We don't sell quantity: we sell proven quality since 1990.

View cod cheeks at Bacalalo