One headless whole hake per pack, 600–800g — head removed for easier handling and to reduce pack size, but otherwise ready to cook whole. Hake has a milder flavour than cod, with soft white flesh that firms up beautifully on cooking and a hint of nutty, almost dashi-like depth. A reliable and affordable cod alternative, particularly suited to whole-fish presentations.
Pack details
- Weight: 600–800g per fish
- Form: whole, headless, gutted, frozen
- Catch: wild hake
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook whole headless hake
- Roast whole: 200°C for 22–28 minutes with butter, lemon, garlic and herbs stuffed in the cavity.
- BBQ: grill whole over medium heat for 8–10 minutes per side.
- Spanish-style: with salsa verde, olive oil and clams — the classic merluza.
- Bake en papillote: wrap in parchment with white wine, herbs and new potatoes.
- Steam (Asian-style): with ginger, soy and spring onion.
Pair with a chilled Albariño or a Picpoul de Pinet.
Sourcing and delivery
Wild headless hake, frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
