Hake loin steaks
£18.70
360g / 2 steaks

Hake loin steaks - 2 steaks

Frozen
£18.70
Buying Guide

Choose Serving

360g / 2 steaks ( 9 available )

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  • 245778
Product Information
  • 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"

Sustainability - Our rating 8/10

Our hake is typically from Cornwall, and MSC certified sustainable fishery. The fish are caught using gill netting which is selective in its targeting. We only buy large mature hake. 

Key Properties
View Glossary
Frozen
UK
Wild
Raw
Find Out More
Fish Terms
Video
Ask Our Experts
Reviews
Recommended Fish For You
Ingredients
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Buying Guide
Price per kilo £51.94/kg

 

Serving guide: 50-100g starter or 130-250g main

92 Kcals/100g (average)

Best before: 24 months from freezing

See key properties on product page

Landed off the coast of Cornwall

Delivery Info

UK- dpd - Courier

Basket Charges
Under £40 £5.90
Over £40 FREE

     

  • Order by 12pm for next day delivery
  • You choose the date
  • Delivery Monday to Sunday
  • No signature required 

  

Surcharge Type Charge
Saturday & Sunday +£3.40
Remote Postcodes* +£20

*We use Royal Mail Special Delivery, which costs £26.60. 

UK Royal Mail - Only tins & Jars

Service Charges Details
2nd class

from £3.20

2-4 day delivery

1st class

from £3.80

1-2 day delivery

 

Northern Ireland

We are not currently shipping to Northern Ireland 
 

International

We are not currently shipping internationally.

 
 
 
 
 
 
Fish Terms

Glossary
Temperature
Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature

 

Source
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

 

Prepared
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.

 

Catch Method
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
Reviews
Video
Pan fried hake with tomatoes and spring onions
Source: The Fish Society

 

 
#Thefishsociety