Hake is caught off the South African coast in deep water by longline fishing vessels operating out of Hout Bay, Cape Town, and Saldanha Bay.We only supply Hake caught using this method as it is classed as a sustainable fishing method causing very little damage to the environment.
Flesh description:
Soft white flesh with a mild flavour that firm ups and flakes beautifully when cooked.
Preferred cooking method:
Pan-fry, Deep-fry, Bake, Poached.
(Chefs tip: Salt the flesh of this fish with coarse salt for 10 minutes, wash off the salt and then cook. This will ensure that the flesh firms up before cooking)
