- Each pack contains two skin on loin steaks
- These thick loin steaks bake nicely - check out this Spanish style recipe
- A 400g pack is plenty for two people as a main course
These are sumptuous, skin-on boneless steaks of hake from the thick neck section of the fish- for hake-lovers, the highest form of luxury. To get this cut we use selected XXL Cornish hake - always super-fresh from the markets. Our team expertly fillet them into these gorgeous loins. We're often asked 'what hake is like compared with cod?'. The hake's flesh is more fragile (smaller flakes) but also creamier. It gives the hake a more distinct taste than cod. Cornish hake is a great sustainable white fish, give it a try!
For a similar item - these hake fillet steaks are cut from the middle section of the fillet. See fish terms for more useful information
How you've been using our hake loin steaks...
- "Roasted in a Dutch oven with potatoes and onions and a lot of EVOO. Would highly recommend and love that they are from U.K. waters"
- "Very tasty hake loin steaks, pan fried with a little oil, finished with butter, salt, black pepper and lemon juice"
- "Used these in a St John hake and leek pie recipe which was thought to be delicious by all who ate it"
UK- dpd - Courier
|Saturday & Sunday||+£2.50|
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
|2nd class|| |
2-4 day delivery
|1st class|| |
1-2 day delivery
We are not currently shipping internationally.
|Frozen||Stored frozen at -22C|
|Chilled||Stored at 2-5C|
|Ambient||Stored at room temperature|
|The area where the fish was caught or farmed|
|Wild or Farmed|
|Wild||Fish that are caught from their natural habitat|
|Organic||Organically farmed and certified by the soil association|
|Farmed||Fish that have been bred on a commercial fish farm|
|Raw||This product has not been cooked in any way|
|Cooked||This product has been cooked, and is ready to eat|
|Cured||This product has been smoked or otherwise preserved|
|Reheat||This product has been prepared and only needs to be heated up to eat.|
|Hand pole & line||Caught using the traditional fishing rod and line|
|Longline||Caught using a long line that has baited hooks and floats attached along its length|
|Dived||Hand caught using divers|
|Foraged||Caught by foraging along the beach|
|Pots & Traps||Caught using stationary pots or traps that are placed along the ocean floor.|
|Dredges||Caught using a net with a heavy steel frame that is dragged along the ocean floor.|
|Gill netting||Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.|
|Seine net||Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.|
|Trawled||Caught using a large fishing net dragged behind a fishing boat|
|Netted||Caught using any of the types of netting|
Pan fried hake with tomatoes and spring onions
Source: The Fish Society