Nose to Tail

Zander Cheeks

Nokka uses all zander parts, including the delicious cheek meat.

Nokka uses all zander parts, including the delicious cheek meat.
The zander stocks in Finnish lakes are strong and withstand fishing well. That is one of the reasons why Nokka has domestic zander on its menu.
The small morsel of cheek meat of an individual zander may seem miniscule as a raw material in a restaurant kitchen.

“When zander is served in large quantities during the season, there is also enough zander cheeks to be reserved so that we can build special plates from them. This way, we can use this valuable incredient even better, and offer our customers a new kind of delicacy,” says Ari Ruoho, Excecutive Chef at Restaurant Nokka.

“Of course, zander cheeks are not a main course, but they make excellent small dishes that we can serve as appetizers – or as small dishes at Chef’s Table dinners”, says Ruoho, encouraging you to also check out the possibility of enjoying a private dinner in Nokka’s private kitchen.