Sole of Discretion
Hake has a mild flavour with a medium but firm textured meat and is best poached with lemon juice. The Hake family comprise 13 species but only one, the European hake, is found in waters close to home. Although closely related, it is separated from cod by its long slender body.
There are two main stocks for European hake – a northern and a southern one. The biomass for the northern stock has recovered from depleted levels following good management and is now at a record high. Fishing effort on the southern stock however remains too high. Avoid eating immature fish below about 50cms, and during their breeding season, February to July. The Cornish hake gill net fishery was certified by the Marine Stewardship Council (MSC) as a sustainable fishery in June 2015.
Pre-heat the oven to 190C / Gas 5. Wrap the fish in a foil parcel with a know of butter and a squeeze of lemon. Bake for 12-15 minutes, until cooked through.
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