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. Its shape makes it great for cutting into steaks or loin suprêmes.

The 昀氀esh is quite soft, but 昀椀rms up on cooking, has a good 昀氀avour, and is well worth trying. For a light, modern alternative to battered Cod, try deep frying Hake 昀椀llets dipped in a light tempura batter.