Surprisingly, not more popular in the UK - a large proportion of the UK catch goes to the Spanish, Portuguese and Italians who love it.
Ranging from 1 to 5kg, Hake has a long, round, slender body and is mainly grey and silver in colour.
The shape makes 2-3kg Hake great for steaking or for cutting loin suprêmes.
The flesh is quite soft, but firms up on cooking, has a good flavour, and is well worth trying.
For a light, modern alternative to battered Cod, try deep-frying Hake fillets dipped in a light tempura batter.
