"Based in Honiton, we are a local fishmongers, committed to providing fresh, fish and seafood for you."
We are committed to sourcing from local fishermen. Working together to ensure a sustainable future for both fish, and the fishing industry.
The local fishermen we support populate towns along the coastline. These include Beer , a historic fishing town, unspoilt by modern society. Brixham, which has been at the centre of the area's fishing industry for centuries. Lyme Regis, with a historic cobb and harbour area. Dartmouth, a unique costal town with a cobbled market which supplies fresh local produce.
Our hake comes Cornwall where all the best hake comes from. Hake has a soft texture and a flavour all of its own - more subtle than cod. In France, hake is called saumon blanc or white salmon, and Americans call it ling or whiting, not to be confused with our own ling and whiting.
We've enjoyed a simple recipe for baked whole hake. If you order this - 1kg - it will come cleaned, with its head on, and serve 6. Set your oven to 180°C. Lay the hake in a baking dish on its side and slash it nearly to the backbone four times. Put chopped parsley, some very thinly sliced garlic and some olive oil into each cut, finish off with a fairly thick slice of lemon pushed into the cut. Bake for about 30 minutes, then serve with some melted butter, and ideally, with new potatoes. You can't go wrong with this!