Skinless hake fillets
£8.20
420g / 2 fillets
Skinless hake fillets

Skinless hake fillets - 2 fillets

Frozen
£8.20
Buying Guide

Choose Serving

420g / 2 fillets ( Only 1 left )

More Options

  • 804058
Product Information
  • Each pack contains two skinless hake fillets
  • These fillets are so versatile they really can be used in anything, however they do make a delicious homemade fish and chips
  • 350g would be make two average sized main meals

This is South African hake filleted, skinned and frozen on the fishing vessel, you really can't get fresher. There are so many ways that you could cook these fillets; frying, grilling, breading, the list goes on. Hake is just one of those fish that can be used in and for everything. If you're looking for something simple we suggest defrosting the fish in the fridge over night and then simply baking them in the oven with a bit of butter and serving it with some new potatoes and your favorite veg. Perhaps a cheeky glass of white wine to round it all off. If you're wondering what it's like compared to cod, well it's flesh is a little more delicate and a bit creamier looking than cod and it has a greyer skin. Not that the skin colour matters with this particular version of it! Hake is very popular in Spain, and the Spanish have great taste.

How you've been using our skinless hake fillets...

  • "Very nice, I poached them in milk and then made parsley sauce. Gorgeous"
  • "Excellent!! Could not be any more fresher. Beautiful fish simply pan fried. Would buy again."
  • "Absolutely huge and delicious! A real treat simply pan-fried with Jersey Royals and green vegetables. Oh, and a glass of chilled white!" 
Key Properties
View Glossary
Frozen
South Africa
Wild
Raw
Find Out More
Ingredients
Video
Ask Our Experts
Reviews
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Ingredients

Hake (100%).

Ask our experts
Buying Guide
Price per kilo £19.52/kg

 

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

92 Kcals/100g (low) 

Best before: 24 months from freezing

See key properties on product page

 

 

 

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.

 
 
 
 
 
 
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
Roasted Hake With Sweet Peppers | Melissa Clark Recipes
Source:The New York Times

 

 
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