Hake

The hake can be found around Spain and Portugal till the coast of Ireland. These fishes are caught most by the big fishing ships (trawlers) where they are filleted, sorted and frozen as plates. These fish-fillets are used by fish stores where they are sold as baked fish.

Fillet with head

1. The fish flesh of the hake is very soft. Use a SHARP KNIFE (not to flexible).
2. Make on both sides of the belly fins and the gills an incision.
3. Put your knife exactly above the middle and filleting the fish to the tail.
4. Cuts into the fillet to the bones in the middle.
5. Filleting with the top of your knife to you see the little belly bones
6. Push it double and cut the fillet behind the belly to the tail.
7. The other side is the same only you starts on the tail.

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.