This hake caught off the French coasts by fishermen who only select the very best specimens. Their aim is to perpetuate traditional fishing and defend artisanal fishing methods that respect both the fish and the environment.
Defrosting instructions: Remove the vacuum sealed pack from the carton and place it into a bowl of cold water. Soak for 10-15 minus or until completely thawed.
Cooking Tips:Â Boiled:Â 5-6 minutes - the flesh must be soft
Steamed:8-10 minutes
Baked: Cook for 10-15 minutes at 120°c-140°c.Â
