Wild fillet, from fish caught in Atlantic, North-East
The loin of the Hake is the middle third of the fillet, and is especially moist and flaky. It is considered to be the prime cut. As with the rest of the fish, hake loin has a sweet, subtle flavour and pearly white flesh very similar to the Cod’s one. There are no bones in the loin.
The price indicated is per KG.
1Kg of loin is enough for a starter for 10 people and a main dish for 5 people.
Product Features: Hake Loin fillet with skin on
French Name: Dos de Merlu (Merluccius merluccius)