Silver Hake is a wonderful fish - better than Cod in the judgment of Anthony Sargeant - but under-appreciated by the British public. Not the prettiest fish in the world but then neither is Cod. It seems that most Hake caught in British waters ends up in Spain and France where it is properly valued. Its flesh is quite soft in its uncooked state but it firms up on cooking. Here the Hake bought at Birmingham Market is ready for filleting - it is an easy fish to fillet - don't forget to descale it first. Tony uses a flexible Wusthof filleting knife which can be seen at the front of the board.