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Hake Steaks

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Cut from the larger Hake, these beautiful steaks are left on the bone to maximise flavour and keep the flesh wonderfully moist during cooking.

Many fish lovers believe that fish cooked on the bone simply tastes better and Hake is no exception. The bone helps protect the delicate flesh as it cooks, resulting in a succulent, flaky texture and a deeper, richer flavour.

The steaks are cut from the thickest part of the fish, producing generous portions that are perfect for roasting, baking or pan-frying.

If you prefer completely boneless fish, our Hake fillets or loins may be a better option. But if you're comfortable navigating a few bones, Hake steaks are one of the most rewarding cuts on our counter.

Big flavour, beautiful flakes and well worth the effort.

Did You Know...
Before fillets became the norm, most fish was sold and cooked on the bone.

Many chefs still prefer bone-in fish today because the bones help retain moisture and contribute flavour during cooking. It's one of the reasons whole fish, steaks and cutlets remain so highly prized in restaurants around the world.

In Spain, where Hake is hugely popular, large Hake steaks are often cooked simply with olive oil, garlic and herbs, allowing the quality of the fish to take centre stage.

Sometimes the old ways are still the best ways.

Hake Steaks with Garlic & Olive Oil

This simple recipe from Mitch Tonks is one of our favourite ways to cook Hake. It proves that great fish doesn't need a long list of ingredients.

We tend to use rapeseed oil for frying as it copes better with higher temperatures, but otherwise we follow Mitch's recipe to the letter.

Method

Heat a little oil in a frying pan over a medium-high heat.

Season the Hake steaks generously with sea salt and freshly cracked black pepper, then place them in the pan and cook for around 3-4 minutes.

Add some thinly sliced garlic and reduce the heat slightly, allowing the garlic to soften and become fragrant without burning.

Carefully turn the fish and cook for a further 3 minutes or so, depending on thickness, until the flesh is opaque and beginning to flake.

Remove the Hake from the pan and set aside.

Add a splash of olive oil, a squeeze of lemon juice and a handful of chopped parsley to the pan. Stir together, season to taste and spoon generously over the fish.

Serve immediately with crusty bread, new potatoes or a simple green salad.

Proof that fish, garlic and olive oil are one of the great culinary partnerships.