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buy hake fillets
COOKING TIP: Hake has a fine flavour and a soft, almost milky texture. It works particularly well cooked 'en papillote' with Mediterranean vegetables and a splash of white wine.
HEALTH FACT: Hake is an excellent source of Omega 3 providing 1,218 mg per 100g of fish.


We source fresh hake from Cornish waters and occasionally from Scotland where it is fished responsibly. It has a soft flesh and is delicious roasted or pan-fried. Whenever its landing the fish will come from boats like the Ajax landing into Newlyn.

These large fillets range from 500g to 1000g each fillet and are offered as a fillet weight. The fillets will be scaled and pin boned.

If you ask us to skin and pin the fillet it will reduce the weight by about 5-10 %.

4 to 5 generous portions per kilo

frozen hake fillets


Skinless fillets of fish, prepared and frozen on board the trawler to retain its fresh caught flavour. The nearest to fresh, and excellent value for money.

Approx 4/5 portions per kg

Hake was so good

I had the Hake that I ordered the other day, it was so good. I have struggled to find really
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fresh fish living in Bishops Stortford so coming across fish for thought is excellent.


Quality of Hake blew him away!

I'd like to say a big thank you for the fabulous fish we received on Saturday; it was the best
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ever. One of the guests at our dinner party was Lucio, a very successful chef and restaurateur. He was completely blown away by the quality of the scallops and, particularly, the hake and is now seriously contemplating being in touch with you about supply to his restaurant.

Claire, Oxford

All lovely!

All lovely, again, and hake made loads of fillets for the freezer; first time trying it, & researching recipes. The
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crab is for a lovely lemon linguine recipe and the Red Mullet, a first timer too

Virginia, Bideford

Hake was absolutely wonderful

We have just eaten some of the Hake which was absolutely wonderful. We steamed one piece and shallow fried another
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dusted with flour. Fab, we can't wait to try the other items

Gill, Cambridge