Pintxo Roundup: Kallos de Bacalao al Pil Pil

Where: Bar Borda Berri, Donostia-San Sebastian

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Pintxo: Kallos de Bacalao al Pil Pil

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Probably one of my favorite Pintxo bars here in San Sebastia via Andoni. This is the bar where I had my first bite here in Spain. And I had the chance to revisit it after my trip to the Sammic Headquarters. I was really craving some seafood so Bacalao was my go to! I have been familiar with Pil Pil, which is basically an emulsified sauce made from oil and the protein of a gelatinous fish, but I have never actually got to experience it. So this was my chance! I’ve always been so interested in Pil Pil because it really captures the essence of flavor from the fish and transforms it into a very creamy and decadent sauce. I also really like the fact that sauce’s name has came about because it is supposedly the onomatopoeia (vocab word of the day!)  of the sound that is made during the rotation motion that happens in the pan when the oil is being emulsified with the cod proteins to make the sauce.

The dish in itself was everything I wanted. The bacalao was super tender and had a very rich flavor. The pil pil sauce really enhanced the fishiness of the dish without it being too overly-fishy. There was a nice border of alioli that encapsulates the cod and it’s sauce that really rounded out this whole dish. And like I have always said, alioli makes everything better! With a couple slices of fresh bread and a glass full of txakoli, my day was made and my tummy was so happy.

But what is part of the cod was I eating exactly? It wasn’t until a couple days after when I  decided to actually look up what ‘Kallos de bacalao’ really meant. And to my surprise, what I was served was Cod Tripe. Seen as a delicacy in many countries, this part of the fish is actually pretty difficult to find. I was really surprised to find that I was eating the offals of the cod, but it kind of makes sense because it had a texture unlike any piece of cod I’ve had before. It supposedly isn’t actually like the part of tripe you’d find on a cow, but actually is the natatory bladder of the cod, or for all you fans of Asian cuisine, the fish maw. Either way, this dish was very exceptional and definitely worth ordering again!

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