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 batter Cod, try deep frying Hake fillets dipped in a light tempura batter.