Fishery: MSC certified New Zealand Hake Fishery
Catch Method: Trawl
Has a mild flavour, moist and medium firm flesh.
Suitable for a variety of cooking methods; steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue or smoke.
Check out some yummy Hake recipes here
• Pre-heat a frying pan (preferablely a iron skillet or a teflon coated fry-pan), set on a high heat.
• Ensure the hake portions are patted dry on all sides with a cloth or paper towel before pan frying, season the fish just prior to frying.
• Place the oil in the pan, allow 30 seconds before carefully placing the hake in the fry pan, the fish should be sizzling (if not the pan is not hot enough).
• Allow the fish to go a light brown/caramelised colour, then add the butter & turn the heat down slightly. Cook for approximately another 20-30 sec then turn the portions over.
Cooking time will depend on the thickness of the fillets but a good indication that the fish is cooked, is if a white protein liquid leaches out of the side of the fillet, this indicates that it is cooked completely through.
• Hake has a firm texture, however overcooking will make it dry.
• When you feel the hake is cooked, spoon some of the oil/butter over the portions and remove from the heat and serve as soon as possible to maintain the flavour and texture.