Online Ordering

January Update!

We're seeing some amazing landings with so much variability in price that I'm keeping website ordering switched off for a few more days. There have been huge price drops across the board with fishermen catching big volumes on Wild Bass, Wild Bream, all the flat fish and lots more. I want everyone to benefit from this, so the best way to place an order is to call, text or WhatsApp 07354 849465 OR send an email to me at info@passionateaboutfish.co.uk

Lets make the most of the start of the year abundance... the next named storm will put a halt on it for sure!! I'll get online ordering up and running as soon as everything calms down...

Sue

Merluccius merluccius

Hake Steaks

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

Cut from the larger hake, our hake steaks are 'on the bone' and full of flavour. If you're not comfortable with bones, fillets may be a better option, but if you like the added flavour of cooking fish on the bone, these will not disappoint.

Cooking fish on the bone takes a little longer than cooking fillets, but the bone keeps the flesh moist and enhances the flavour

Mitch Tonks created a simple yet delicious recipe for hake with sweet garlic and olive oil. We like to use rapeseed oil, as it doesn't burn if the temperature gets a little hot, but we follow his recipe in every other detail

Heat the oil until medium / hot. Season the hake with sea salt and cracked pepper and place in pan for 3-4 mins, add some thinly sliced garlic and turn down the heat to prevent the garlic from burning

Turn the fish and cook for another 3 minutes or so, ensure the garlic doesn't burn, then remove the hake from the pan.

Add some olive oil to the pan, a little lemon juice, chopped parsley and season to taste. Drizzle over the hake steaks and serve