Seasonal highlights: April

Hake

The European hake is fast becoming a regular and highly popular alternative white fish species, to the traditional staples of cod and haddock. Once mostly exported to Europe, more recently, catches of hake from the abundant waters of the Celtic Sea, west of Cornwall, have found their way increasingly onto British fishmongers’ slabs and onto restaurant menus.  

From the ports of Brixham and Newlyn, the hake landed is almost entirely caught by ‘netters’ (boats fishing with fixed gill nets) where the quality of the catch is maintained through selective fishing, and where the fishermen themselves have invested a huge amount of time and work into understanding the science behind the species and the elimination of bycatch, making it one of the most responsibly managed fisheries in the UK. 

The hake netters typically fish for 3-7 day trips when the tides aren’t too strong - when the gear becomes difficult to work. Our fishermen take great care in preserving the quality of the catch and the fish are gutted, cleaned and packed in ice within minutes of being landed.  

Hake has its own unique flavour and texture and the meat is highly suited to spices, herbs and seasonings, taking flavours incredibly well. Not only is it a delicious alternative for traditional fish and chips, now appearing in many fish and chips shops countrywide, but equally suited to dishes such as fish stews and pies or simply baked with more Mediterranean or Asian flavours.  

Our Wright Brothers hake fillet, landed at Brixham Market and sold as a whole side or prepared portions, makes an excellent white fish choice for just simply fish lovers or budding chefs alike, as it’s so incredibly versatile.