Christmas Selection 2026
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Hake Loin
Cut from the very largest Hake, the loin is undoubtedly the premium cut of this wonderful fish. Beautifully thick and completely boneless, Hake loins offer everything people love about the species - large flakes, delicate flavour and a wonderfully succulent texture - but in an even more impressive format. We carefully prepare the loins by splitting the fish and removing the central fin line, leaving a stunning meaty cut that's perfect for roasting whole as a centrepiece or portioning into chunky steaks and fillets. A whole double loin will comfortably serve around six people and makes a fantastic alternative to a side of salmon or whole fish when entertaining. Like all our Hake, the loins come exclusively from Cornish gill-netters. We wait for the right fish rather than compromising on quality, which is one of the reasons our customers have fallen in love with Hake over the years. If you're looking for the very best cut from one of Britain's finest fish, this is it. Thick, flaky and seriously impressive. Did You Know... The largest Hake landed into Newlyn can weigh well into double figures, producing spectacular loins that are prized by chefs throughout Europe. In Spain, where Hake is one of the nation's favourite fish, the thick loin sections are often considered the most desirable part of the fish and frequently feature on the menus of some of the country's finest seafood restaurants. The larger the fish, the thicker the flakes and the more dramatic the presentation on the plate. Big fish, big flavour and beautiful flakes.
Beautifully thick and completely boneless, Hake loins offer everything people love about the species - large flakes, delicate flavour and a wonderfully succulent texture - but in an even more impressive format.
We carefully prepare the loins by splitting the fish and removing the central fin line, leaving a stunning meaty cut that's perfect for roasting whole as a centrepiece or portioning into chunky steaks and fillets. A whole double loin will comfortably serve around six people and makes a fantastic alternative to a side of salmon or whole fish when entertaining.
Like all our Hake, the loins come exclusively from Cornish gill-netters. We wait for the right fish rather than compromising on quality, which is one of the reasons our customers have fallen in love with Hake over the years.
If you're looking for the very best cut from one of Britain's finest fish, this is it. Thick, flaky and seriously impressive.
Did You Know...
The largest Hake landed into Newlyn can weigh well into double figures, producing spectacular loins that are prized by chefs throughout Europe.
In Spain, where Hake is one of the nation's favourite fish, the thick loin sections are often considered the most desirable part of the fish and frequently feature on the menus of some of the country's finest seafood restaurants.
The larger the fish, the thicker the flakes and the more dramatic the presentation on the plate.
Big fish, big flavour and beautiful flakes.
Whether roasting a whole loin or individual portions, simply drizzle with a little olive oil, season generously with sea salt and black pepper, add a squeeze of lemon and a few fresh herbs, then roast at 180°C for around 10-12 minutes, depending on thickness.
The flesh should be just cooked, beautifully white and beginning to flake. Resist the temptation to overcook it - Hake is at its best when it remains moist and succulent.
Serve with roasted vegetables, buttery potatoes or a simple salad and let the fish do the talking.
Sometimes the simplest recipes are the best.