Hake is similar in some ways to cod, It is a delicate and flakier flesh which contracts slightly become ing meatier on cooking. Like most white fish it goes well with a range of flavours such as bacon, curries, horseradish and lemon and garlic. Its versatility along with its subtle and sweet flavour makes it popular although probably more so in other parts of Europe than in the UK. As a result, many of the most used hake recipes include ingredients such as chorizo or chilli, although it is equally delicious served simply grilled.
1 x 160g-180g portion