Hake is a genus term for 13 species of fish, although only one of these species - European hake - is found close to Britain. Hake tends to be considered as a similar fish to cod, but it distinguishes itself by its firmer, meatier flesh and long, slender body.
Hake, like most other white fish, can be matched with flavours as diverse as bacon, horseradish and coconut and this versatility, along with its subtle, sweet flavour, means it is a popular fish the world over. It is perhaps more commonly eaten on the continent, with Spain in particular incorporating hake into many of their regional dishes - draw on Spanish flavours with Geoffrey Smeddle’s Roast hake recipe, which pairs the fish with chorizo and chickpeas.
Nathan Outlaw, a chef famed for his fish recipes, uses hake as an alternative to cod in his glorious Traditional fish and chips with homemade tartare sauce. For a more delicate use of the fish try Simon Rogan’s vibrant Pan-fried hake recipe, served with a glorious golden beetroot salad and watercress.
As with all seafood remain mindful of sustainability and look out for the MSC logo when buying the fish - the Good Fish Guide recommends not eating Hake during its breeding season, February – July.