Surprisingly not more popular in the UK where much hake is caught but generally exported to Spain, Portugal and Italy where it is highly favoured. Ranging in size from 1 to 5kg, hake has a long, round, slender body and is mainly grey and silver in colour. Its shape means it is 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.