Silver Hake being held by Anthony Sargeant prior to filleting. Amazingly it is still not all that popular in the UK but greatly valued in France and Spain. It provides wonderful thick fillets and although the flesh seems quite soft when filleting it firms up wonderfully on cooking. In Tony Sargeant’s view the taste is superior to the ubiquitous UK preference for Cod. Not the most handsome fish in its whole state but wonderful to eat once prepared and still very cheap per portion – this whole fish cost just £12.