Hake Steak 200g skin on (Australian Cod)
The various fish that come under the banner ‘hake’ are deep-sea members of the cod family and are popular throughout Europe and America.
Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod.
The fish has a soft, iron-grey skin and silvery belly. The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty.
In France, hake is called ‘saumon blanc’ (which translates as 'white salmon')