659.00 $

Wild fillet, from fish caught in  Atlantic, North-East

The loin of the Hake is the middle third of the fillet, and is especially moist and flaky. It is considered to be the prime cut. As with the rest of the fish, hake loin has a sweet, subtle flavour and pearly white flesh very similar to the Cod’s one. There are no bones in the loin.


The price indicated is per KG.


1Kg of loin is enough for a starter for 10 people and a main dish for 5 people.


Origin: Brittany


Product Features: Hake Loin fillet with skin on


French Name: Dos de Merlu (Merluccius merluccius)

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The flesh of hake is suited for pan-frying, a simple method that – if done correctly – ensures crisp, golden skin and flaky white flesh. The time taken to pan-fry depends on the thickness of the fish, so keep a close eye on it.


                                                                                Pan-fry Hake

  1. Heat a large non-stick pan with a dash of oil over a medium heat. 
  2. Season the fillet of hake with salt and place in the pan, skin-side down. 
  3. Leave the hake fillet for about 3–4 minutes until the skin has become crisp, then turn over and cook for a further minute. 
  4. To check the fish is cooked insert a metal skewer into the thickest part of the fish, it should go through easily and be warm to the touch. 
  5. Finish with a squeeze of lemon and serve immediately.

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