Hake

Hake
£4.83 /portion or £28.75 / Fish

As a guide 1 fish of fish feeds 6.

(each portion is roughy 420g before preparation, the method will effect the final weight you receive). 

Fish vary in size, the invoiced weight of your fish will be within + or - 10% of your ordered weight.

? Please select your preference of unit for buying your fish (fish/portion/kilo).
By number of Fish(s) By Portions
? The quantity will increase by multiples of the minimum order quantity.
? please select how you would like us to prepare your fish using one of the options in the drop down menu
? Use this box to tell us if you have any special requirements.
CORNISH STOCK MED

Min order £25

Please note there is a min order value of £25 (excl delivery)

NEED HELP OR ADVICE on what to buy? CALL US ON 01726 862489

Description

Details

Hake is Spain's favourite fish and the Welsh love it as their fish & chips fish!  Hake has a silvery/olive green skin and a tender creamy flesh and is very under rated.  Thankfully it is now becoming respected by fish lovers here as a tasty prime white fish .   Our buyers always select the 2 to 3 kilo sized fish because they are mature but not too big to be damaged when being landed.

Health & Nutrition

Health & Nutrition

MERCLUCCIUS Mercluccius
Origin:UK

Nutritional information (per 100g portion)

Kcal: 78
Protein:
17.3g
Carbohydrates:
0g
Sugars:
0g
Fat:
0.9g
Saturates:
0.2g
Salt:
25mg

! Contains fish or fish products

Landed

Landed

Our hake is landed at Newlyn. The port has four of five boats specializing in catching hake, this silver/olive green fish is easily damaged when caught, so our buyers select the best fish from the 2-3 kilo size bracket

Storage & Preparation

Storage & Preparation

Fresh fish is best eaten straight away, or within 3 days. Store in your refridgerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.
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