January 2025

HAPPY NEW YEAR!

We're back open and after a challenging few days for our fisherme, we do have a lovely selection on the counters, Online ordering is currently turned off due to unpredictablre availability, but chances are we will have what you need.

To place an order or check availability, please send an email to me at info@passionateaboutfish.co.uk and I'll do everything I can to fulfil your wish list

Thank you, and I hope 2025 brings you everything you would wish for,

Sue x

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