Hake vs Kingklip: What’s the Difference?

Hake deserves a place in every family freezer.

It has a mild flavour, soft flaky texture and is incredibly versatile — making it an easy choice for everything from quick weeknight dinners to meals for children.

Bake it with lemon and herbs, coat it in a crispy crumb, pan-fry it or use it for homemade fish tacos. Its gentle flavour also makes hake a great starting point for children or anyone who says they “don't really eat fish”.

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The best white fish depends on what you're cooking.

Hake is mild, versatile and ideal for easy family meals. Kingklip has a firmer, meatier texture and is a great choice when you want something a little more special. Sea bass is delicate and works beautifully baked or pan-cooked, while sole is light, delicate and quick to prepare.

Which should you choose?

For everyday family meals: Hake

For a firmer, more substantial fish: Kingklip

For simple, elegant meals: Sea bass

For something light and delicate: Sole

Smoked salmon isn't just for breakfast bagels.

From quick weekday lunches to beautiful entertaining platters, it's one of those ingredients that can turn something very simple into something special — with almost no cooking required.

But what's the difference between cold-smoked and hot-smoked salmon, and when should you choose each one?

Here's our simple guide.

What is cold-smoked salmon?

Cold-smoked salmon has a delicate, silky texture and is usually served in thin slices or ribbons.

It's ready to eat once properly defrosted, making it one of the easiest options to keep on hand for breakfasts, lunches and entertaining.

Try it with:

scrambled eggs or omelettes;

bagels and cream cheese;

salads;

wraps;

pasta;

blinis; or

a beautiful sharing platter with lemon, capers and fresh herbs.

A whole cold-smoked salmon side is particularly useful when you're entertaining because it creates an impressive centrepiece without requiring any cooking.

Not all white fish are the same.

Some are soft and delicate, others are firmer and more substantial. Some are perfect for an easy family dinner, while others lend themselves beautifully to entertaining.

The good news? There isn't one “best” white fish.

The right choice depends on what you're cooking, who you're cooking for and the kind of meal you have in mind.

Hake — the everyday favourite

If you're looking for a versatile white fish to keep in the freezer, hake is hard to beat.

It has a mild flavour and soft, flaky texture, making it ideal for easy family meals and a particularly good choice for children who are still getting used to eating fish.

Try it:

baked with lemon and herbs;

crumbed or battered;

in homemade fish tacos; or

alongside chunky chips and tartare sauce.

Best for: Family dinners, children and classic fish and chips.

Kingklip — firm and substantial

Kingklip has a firmer, meatier texture than hake, making it a great choice when you want something a little more substantial.

Its firm flesh holds together beautifully during cooking and works particularly well with simple flavours that allow the fish itself to shine.

Serve it with roasted vegetables, baby potatoes or a simple lemon-butter sauce.

Best for: Dinner parties, weekend meals and when you want something a little more special.

Sea Bass — light and elegant

Sea bass is a lovely option when you're looking for something delicate but still elegant enough for entertaining.

Its mild flavour works well with Mediterranean-style ingredients such as lemon, garlic, olive oil and fresh herbs.

Keep the preparation simple and let the fish do the work.

Best for: Light dinners and effortless entertaining.

Sole — delicate and quick to cook

Sole is more delicate than hake or kingklip and cooks relatively quickly.

It's particularly good with simple preparations — think butter, lemon, herbs and perhaps a few baby potatoes or seasonal vegetables alongside.

Best for: Quick meals and simple, elegant dinners.

When you're cooking for family or friends, you want something that feels special without spending the entire evening in the kitchen.

That's why a whole Norwegian salmon side is one of our favourite choices for entertaining.

It makes an impressive centrepiece, serves several guests and requires surprisingly little preparation.

Why choose a whole salmon side?

Unlike cooking individual portions, a whole salmon side can be seasoned and cooked in one go.

Keep it simple with olive oil, lemon, salt, black pepper and fresh herbs, then bake until the salmon is just cooked and flakes easily.

Bring it to the table whole and let everyone help themselves.

It's relaxed entertaining — but still looks worthy of a special occasion.

You’ll often see us describe our fish as flash-frozen at peak freshness.

But what does that actually mean — and why does it matter?

What is flash-freezing?

Flash-freezing means bringing fish down to a frozen temperature very quickly after processing, rather than allowing it to freeze slowly over a long period.

The faster freezing process helps protect the natural structure of the fish, which is important for maintaining its texture and overall quality.

Why does freezing speed matter?

When food freezes, ice crystals form within it.

Slower freezing can result in larger ice crystals, which can cause more damage to the delicate structure of the fish.

Rapid freezing produces much smaller ice crystals, helping the fish retain its natural texture when it is eventually thawed and cooked.

Yes — frozen fish can absolutely be part of a healthy, balanced diet.

Freezing is simply a method of preserving food. It doesn’t suddenly remove the high-quality protein or naturally occurring nutrients found in fish.

In fact, fish that is professionally frozen soon after processing can maintain its quality and nutritional value extremely well until you’re ready to enjoy it.

Is frozen fish less nutritious than fresh fish?

Not necessarily.

What matters is the quality of the fish to begin with, how it has been handled and how it has been stored.

At Fish & Food Co., our Norwegian salmon is professionally flash-frozen at peak freshness, helping preserve its quality, texture and flavour until it reaches your freezer.

Defrosting fish properly makes a real difference to both food safety and eating quality.

The best method? A little planning.

The easiest way to defrost fish

Move the fish from the freezer to the refrigerator and allow it to thaw slowly.

For most portions, leaving them in the fridge overnight means they'll be ready to cook the following day.

Slow, chilled thawing helps keep the fish at a safe temperature while protecting its delicate texture.

Few meals beat a good plate of fish and chips — crispy on the outside, tender and flaky in the middle.

But which fish should you use?

For us, hake is one of the best choices.

Why does hake work so well?

Hake has a mild, delicate flavour and soft, flaky texture that works beautifully with a crisp coating.

Because the flavour isn't overpowering, it also pairs perfectly with all the classics — chunky chips, lemon, mushy peas and homemade tartare sauce.

It’s also incredibly versatile, making it a great white fish to keep in the freezer for easy family meals.