Wild Hake

Thick-cut loin steaks of Cape Hake offer a deliciously mild flavour and a firm, flaky texture. Line caught in their natural waters, each hake loin steak is expertly cut for thickness and frozen at sea for freshness and quality. Hake tastes great with strong, zesty Mediterranean flavours like lemon, olives, and chorizo. 

Pack weight range: 160g (the loin is skinless)

Portions: 1

Good To Know

Ingredients & Nutrition

Wild Hake (Fish)

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

Oven Baking

• Preheat the oven: Set it to 200°C (180°C fan) or 400°F.
• Prepare a baking dish: Lightly grease a baking dish or line it with parchment paper.
• Season the fillets: Drizzle the hake fillets with olive oil, and season with salt, pepper, lemon juice, and herbs like thyme or parsley.
• Bake: Place the fillets in the dish and bake for 12-15 minutes. The hake should turn opaque and flake easily with a fork when done.
• Optional: Top with breadcrumbs mixed with garlic and herbs for added texture.

2. Pan-Frying

• Heat a pan: Add 1-2 tablespoons of oil or butter to a non-stick skillet and heat over medium-high.
• Season the fillets: Pat the hake fillets dry, and season with salt, pepper, and herbs like dill or tarragon.
• Cook the fillets: Fry the hake for about 3-4 minutes on each side, depending on thickness. The fillets should turn golden and crisp on the outside while remaining tender and flaky on the inside.
• Serve: Remove from the pan and serve immediately.

3. Grilling

• Preheat the grill: Heat the grill to medium-high.
• Prepare the fillets: Lightly oil the hake fillets and season with salt, pepper, and herbs. You can also marinate them with lemon, garlic, and olive oil for extra flavour.
• Grill the fillets: Grill the hake for 3-4 minutes on each side, until it’s cooked through and flakes easily. Hake is a delicate fish, so use a grill basket or be careful when flipping.
• Tip: Brush the fillets with additional marinade during grilling for extra flavour.

Serving Suggestions:

• Wild hake pairs well with sides like steamed or roasted vegetables, mashed potatoes, or rice. You can also serve it with a light lemon-butter or herb sauce for added flavour, along with a fresh salad or crusty bread.