Online Ordering February Update

Online Ordering - February Update

Online ordering is now open for collection on or after 13th February. If you’re planning ahead for Valentine’s Day, please feel free to place your order online as normal.

For collections this week or before 13th February, I’m still asking customers to get in touch directly. With the ongoing variability in landings and prices, it’s the best way for me to make sure you get the very best fish available on the day.

You can call, text or WhatsApp me on 07354 849465, or send an email to info@passionateaboutfish.co.uk

Thanks so much for your patience and as always, we’ll make sure it’s worth it!

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