.%20The%20premium%20cut%20of%20hake%20—%20chunkier%20than%20fillet,%20perfect%20for%20searing%20and%20serious%20mains./pul%20%20listrongPack:/strong%201kg%20gross%20/%20800g%20net,%205–6%20loins%20(140–160g%20each)/li%20%20listrongCatch:/strong%20wild,%20MSC-approved,%20South%20Africa/li%20%20listrongForm:/strong%20boneless,%20skinless%20loins/li%20%20listrongCut:/strong%20centre%20loin%20—%20the%20premium%20part%20of%20the%20fillet/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Hake-Loins-140-160gram-7-8-In-Pack1-Custom.jpg)
A 1kg pack (800g net) of wild South African hake loins — MSC-certified, boneless, skinless, 140–160g per loin. The loin is the thicker, meatier centre-cut of the hake fillet, with the sweet flavour and flaky white flesh that hake is known for, plus a more substantial bite than tail-end fillets. A premium chef-grade fillet that takes confidently to high-heat searing and Mediterranean-style preparations.
Pack details
- Pack: 1kg gross weight, 800g net
- Loins: approximately 5–6 per pack at 140–160g each
- Form: boneless, skinless
- Catch: wild, MSC-approved sources
- Origin: South Africa
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook hake loins
- Pan-sear: dry, season, sear in hot olive oil for 3 minutes per side, finish with butter and lemon.
- Bake: 200°C for 12–15 minutes with white wine, garlic, lemon and herbs.
- Spanish style: with salsa verde, garlic and olive oil — the classic Basque preparation.
- Tray-bake: over butter beans, chorizo and cherry tomatoes.
Pair with a chilled Albariño or a Vinho Verde.
Sourcing and delivery
Wild MSC-certified South African hake loins, boneless and skinless. Dispatched frozen from our UK warehouse in insulated packaging.
