Glossary entry (derived from question below)
Spanish term or phrase:
kokotxa
English translation:
cheek (of cod or hake)
Added to glossary by
María T. Vargas
Apr 18, 2004 12:59
20 yrs ago
5 viewers *
Spanish term
Native in: Dutch
Works in: Dutch to Spanish, German to Dutch, English to Dutch, and 1 more.
kokotxa
Spanish to English
Other
Cooking / Culinary
item on menu
Proposed translations
(English)
| 5 | cheek (of cod or hake) |
María T. Vargas
|
| 4 +2 | kokotxa |
Valentini Mellas
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| 5 +1 | Kokotxas (fish morsels) (hake or cod) |
tazdog (X)
|
| 4 | flaked fish |
neilmac
|
Proposed translations
7 mins
María T. Vargas
Spain
Spain
Native in Spanish
&
English
Spain
Sworn and professional translations
Native in: Spanish 
, English
Works in: English to Spanish, Spanish to English
Related KudoZ points
:
40
Selected
cheek (of cod or hake)
Oxford Superlex and experience.
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Note added at 2 hrs 36 mins (2004-04-18 15:36:25 GMT)
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Acabo de encontrar en mi biblioteca en un estupendo libro, que recomiendo para quienes tengan que traducir temas de la cocina española, \"Cooking in Spain\", de Janet Mendel Searl, Lookout Publications (Fuengirola, Málaga), que aparte de recetas españolas en inglés trae un glosario Spanish/English, una receta \"Kokotxas en Salsa verde a ala donostiarra\", traducida como \"Hake Morsels in Green Sauce, San Sebastian style)donde dice:\" This is, inevitably, the priciest item on any menus where available. The tiny morsel of flesh from the fish\'s throat, so delicate and so perishable, is more commonly gobbled up by the fishermen. In northern markets, cods\' cheeks can be used in this dish.\"
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Note added at 2 hrs 36 mins (2004-04-18 15:36:25 GMT)
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Acabo de encontrar en mi biblioteca en un estupendo libro, que recomiendo para quienes tengan que traducir temas de la cocina española, \"Cooking in Spain\", de Janet Mendel Searl, Lookout Publications (Fuengirola, Málaga), que aparte de recetas españolas en inglés trae un glosario Spanish/English, una receta \"Kokotxas en Salsa verde a ala donostiarra\", traducida como \"Hake Morsels in Green Sauce, San Sebastian style)donde dice:\" This is, inevitably, the priciest item on any menus where available. The tiny morsel of flesh from the fish\'s throat, so delicate and so perishable, is more commonly gobbled up by the fishermen. In northern markets, cods\' cheeks can be used in this dish.\"
4 KudoZ points awarded for this answer.
Comment: "Gracias, María, he elegido tu respuesta. Me pareec la más exacta. Gracias también a los demás "contestadores""
+2
20 mins
Valentini Mellas
Greece
Greece
Works in field
Greece
It's all Greek to me!
Native in: Greek
Works in: English to Greek, Greek to English, French to Greek, and 10 more.
Related KudoZ points
:
4
kokotxa
I don't think that this should be translated. Here is what the recipe contains source http://www.ciberchef.com/glosario.php3?ID=807&TablaId=1:
Especialidad vasca que se hace cuyo principal ingrediente es un tejido glandular que recubre la mandíbula inferior de la merluza.
Especialidad vasca que se hace cuyo principal ingrediente es un tejido glandular que recubre la mandíbula inferior de la merluza.
Peer comment(s):
| agree |
neilmac
: Yes, why not ...
1 hr
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Thank you :D
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| agree |
Penelope Ausejo
: yo también lo dejaría así. Se comen kokotxas tanto de merluza como de bacalao. Las de bacalao son más baratas y tiene más sabor pero son menos finas. Salu Valentini :)
1 hr
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:) Saludos! :)
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+1
32 mins
Kokotxas (fish morsels) (hake or cod)
This is my suggestion, and it's what I've seen in English-language sources. María is right that it's often translated as "cheeks," but it sounds so unappetizing, and this definition sounds even worse:
Kokotxas are the delicate pendulums of flesh growing in the throat of hake or cod. They are prepared rebozada, batter-dipped and fried, or in the classic method en salsa verde, gently poached in a sauce green with parsley and dotted with asparagaus tips and peas.
http://www.softdoc.es/madrid_guide/eatingout/spanish/basque....
So I'd leave its original name and explain it, as follows:
The tender cocochas de merluza (hake morsels in green parsley sauce) are deliciously light. http://www.nytimes.com/top/features/travel/destinations/euro...
Kokotxas are the delicate pendulums of flesh growing in the throat of hake or cod. They are prepared rebozada, batter-dipped and fried, or in the classic method en salsa verde, gently poached in a sauce green with parsley and dotted with asparagaus tips and peas.
http://www.softdoc.es/madrid_guide/eatingout/spanish/basque....
So I'd leave its original name and explain it, as follows:
The tender cocochas de merluza (hake morsels in green parsley sauce) are deliciously light. http://www.nytimes.com/top/features/travel/destinations/euro...
Reference:
http://www.softdoc.es/madrid_guide/eatingout/spanish/basque.html
http://www.nytimes.com/top/features/travel/destinations/europe/spain/madrid/restaurants_cuisine.html
1 hr
flaked fish
Fish flakes sounds like a breakfast cereal
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