Hake, Skin On Bone Out Fillets
Hake flesh is moist and white with few bones and a soft, delicate texture and is suitable for most cooking methods.
Shipping Time: Tuesday to Friday
Availability: In stock
Dark silver-grey large body above shading to white below. The body is slender and round with a wide head, large eyes, and large mouth with teeth turned inwards. Hake is mainly caught in NZ although there are more than a dozen species.
Preparation: Hake is suitable to marinate, poach, bake, curry or use in a casserole, soup/chowder. Hake fillets are ideal for portioning as they are of a relatively consistent thickness and texture.
Availability: Available year round
Shelf life: Best consumed on arrival or within 3 days from receiving product.
Fish for your health: Hake is a good source of Vitamin B. White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: Dry, austere and crisp, Chenin Blanc and Pinot Grigio are well suited to this lean, white fish when cooked simply.
|Shipping Time||Tuesday to Friday|