Anthony J Sargeant, Anthony Sargeant, cooking

A wonderful large Hake ready for filleting

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Hake is a fish which Anthony Sargeant thinks is vastly under-appreciated by the British. It seems that most Hake landed in British Ports gets immediately exported to Spain and France. This beautiful bright-eyed fresh Hake was bought in the wet-fish shop “Sea Breeze” in Nantwich, Cheshire. Carefully filleted it will yield many thick portions for cooking. The flesh has an unusual slightly ‘squidgy’ soft texture when raw but it firms up into large flakes on cooking. It is in the view of many superior to Cod – although it is a member of the same family.

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