Surprisingly not more popular in the UK – a large proportion of the UK catch goes to the Spanish, Portuguese and Italians who love it. Ranging from 1 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 or loin suprêmes.
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.
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