They include hake in green sauce, Basque style, a la koxkera , in cider, a la ondarresa . The flesh under the jaw of the hake, known as the kokotxa, is also used to make a delicate, jelly-like dish. But the greatest merit in Basque cooking must surely go to the codfish. It is a real mystery how such succulent recipes can be prepared using only pieces of salted cod. But the three main dishes are cod a la vizca na, al pil-pil and al Club Ranero .
White tune is eaten in oil, in vinegar, with chopped onions and with tomato sauce .
The typical Biscay dish of marmitako has always formed part of the diet of local sailors, and is now also found in restaurants. This is an easy but delicious recipe. The most highly appreciated bream is landed at Bermeo, and the best place to try it is Santurtzi, a town also famous for its grilled sardines. This dishes which most catch the eye of visitors are txipirones and elvers. The small squids known as txipirones are served in a black sauce made from their own ink.