An often-overlooked white fish, hake is mild and meaty with a flaky texture. Similar to cod, why not switch it up for Seafood Week?
Hake has a long, round slender body and is great for cutting into steaks or loins. It is a popular choice in countries like Spain and Portugal and it works exceptionally well with Mediterranean ingredients including chorizo.
Whether you poach, roast or tempura your hake, this is a versatile fish that can handle a breadth of brilliant flavours!
Would this encourage you to eat seafood?