Surprisingly not particularly popular in the UK, a large proportion of our catch goes to the Spanish, Portuguese and Italians who love it. Ranging from 1kg to 5kg, hake has a long, round, slender body and is mainly grey and silver in colour.

Its shape makes it great for cutting into steaks. The flesh is quite soft, but firms up on cooking, has a good flavour and is well worth trying. For a light, modern alternative to battered cod, try deep- frying hake fillets dipped in a light tempura batter.

Text by Seafish

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