Through-the-fish steaks cut from large mature fish never less than 24"/60cm long. "On the bone" is definitely the best way to eat hake. We use only the finest specimens of this fish, which is important, because although very good in flavour, hake tends to be a bit soft. The tail pieces are longer, thinner steaks which, after cooking, will divide effortlessly into two boneless fillet-shaped pieces.
