British Hake Fillets
Subtle and refined, a great carrier of flavour Read more
Why we love this
Our British MSC certified Hake has a stunning subtle flavour and a soft and tender texture. Hake is incredibly versatile and can carry flavour better than many other species of fish, it's especially delicious with grass fed cream and butter!
We like to simply plan fry Hake, getting the skin nice and crispy and keeping the flesh 'just cooked through'.
Hake is an incredible success story and an inspiring example of what can be achieved to help fish stocks recover. As recently as 2006, Hake was a species that was suffering from significant over-fishing and stocks were falling - it was most definitely not sustainable and was highlighted as a species 'to avoid'. Thanks to the fishing community working closely with marine scientists and fisheries regulators, in less than 10 years, the fishery has seen a remarkable recovery. It is now 'Recommended' species from the MSC and the Cornwall Good Seafood Guide.
Hake boats are now fitted with 'pingers' these are used to warn and scare away dolphins and other cetaceans from the nets.
Our Hake are Gill Netted. Gill nets are designed to be selective. Fish smaller than the mesh size are able to pass through unharmed, and those larger than the mesh are deflected away when they hit the net. Fish of the correct size are selected as their heads fit through the mesh and they are then caught by the gills.
Hake are large predatory fish and a deep-sea member of the cod family. They can be found on or near the sea bed during the daytime, and at night time they move up into mid-water to feed mainly on squid. They prefer warmer waters and are found in good numbers in and around the Devon, Dorset and Cornish coast where stocks are well managed.
All our Hake is MSC certified and recommended by the Cornwall Good Seafood Guide.
Approx 140g per fillet. 2 fillets per pack.
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Baked in parchment
190C/Gas Mark 5
Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 10-12 minutes.
200C/Gas Mark 6
Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 8-10 minutes.
In a simmering stock, milk or sauce, cook for 4-6 minutes.
Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 3-5 minutes. Flip over to the flesh side and cook for 1-2 minutes. Total cooking time 4-7 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Cider & Fennel Seed Battered Hake with Proper Tartar Sauce, by Gill Meller
This is THE recipe for the perfect fish and chips. The fragrant fennel seeds work so well with the slightly sweet cider making this much more than your standard fish and chips.
Sandford Orchards, Devon Red Cider 1x
Perfectly balanced, refreshing medium cider£2.60