Mejillas de bacalao

Si bien tanto el fletán como las mejillas de bacalao son apreciados por ser los cortes más sabrosos y tiernos de sus respectivos pescados, ofrecen experiencias distintas:

Similitudes:

• Ambos son medallones pequeños y carnosos con un sabor suave y dulce. Ninguno tiene la clásica textura desmenuzada de un filete; en cambio, son densos y jugosos, a menudo comparados con las vieiras. Ambos son extremadamente versátiles y se cocinan en minutos, lo que los convierte en una opción fantástica para una comida rápida y gourmet.

Diferencias:

• Tamaño y textura:Las carrilleras del fletán suelen ser más grandes y gruesas que las del bacalao, con una mordida más firme y contundente. Las carrilleras del bacalao son un poco más pequeñas y delicadas.
• Perfil de sabor:Las carrilleras de fletán tienen un sabor rico y dulce, a menudo descrito como más mantecoso y refinado. Las carrilleras de bacalao también son dulces y suaves, pero con un sabor más limpio y sutil.
• Preparación:Aunque ambos son excelentes para sellar a la sartén, la textura firme de la carrillera de fletán la hace especialmente adecuada para asar a la parrilla o incluso para un empanizado ligero, ya que mantiene su forma a la perfección. Las carrilleras de bacalao, al ser más tiernas, son más adecuadas para sellarlas a la sartén para realzar su delicado sabor.

While both halibut and cod cheeks are prized for being the most flavorful and tender cuts of their respective fish, they offer distinct experiences:

Similarities:

• Both are small, meaty medallions with a mild, sweet flavor. Neither has the classic flaky texture of a fillet; instead, they are dense and succulent, often compared to sea scallops. Both are extremely versatile and cook in minutes, making them a fantastic choice for a quick, gourmet meal.

Differences:

• Size & Texture: Halibut cheeks are typically larger and thicker than cod cheeks, with a firmer, more substantial bite. Cod cheeks are a bit smaller and more delicate.
• Flavor Profile: Halibut cheeks have a rich, sweet flavor with a taste that is often described as more buttery and refined. Cod cheeks are also sweet and mild, but with a cleaner, more subtle flavor.
• Preparation: While both are excellent pan-seared, the firm texture of the halibut cheek makes it particularly well-suited for grilling or even a light breading, as it holds its shape beautifully. Cod cheeks, being more tender, are best suited for simple pan-searing to showcase their delicate flavor.

• Crispy Fried Bites (Intershell's Favorite Way): Toss in Intershell's top selling seafood breading and flash-fry until golden for high-end, bite-sized fish and chips.
• Seafood Stews & Pasta: Toss thawed cheeks into clam chowders, seafood paella, or a white wine garlic pasta sauce during the final few minutes of cooking so they stay tender.
• Pan-Seared in Garlic Butter: Pat dry, dust lightly with seasoned flour, and sear in hot butter with minced garlic for 2–3 minutes per side until golden brown. Finish with fresh lemon juice and parsley.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.