Papa Anzois (N15) Cod cheeks in extra Virgin Olive oil

Cod cheeks rather than fillets, a cut with a rounder, more gelatinous texture than the rest of the fish, packed simply in extra virgin olive oil and salt by an Algarve cannery known for working outside the usual conserva canon. The texture is the whole appeal: eat them straight from the tin or laid over toast rather than flaking them into something else.