Hake

Hake possesses extremely sweet flesh, but its cellular fragility borders on weakness (it flakes apart at the slightest brutal contact). Its gastronomic secret lies in the Basque "pil-pil" technique. Olive oil infused with warm (never scorching) garlic causes a slow exudation of the gelatin contained in the fish's skin. By applying a slight circular motion to the pan (mechanical friction), the water, gelatin, and oil whip into an extraordinary pearlescent emulsion that coats the fish.