Less tasty. I keep it when I catch hake, but in restaurant it is probably not good enough to keep it on. I remove belly fat from pike since it has an intense taste compared to rest of the meat, but hake is much milder in the taste so I keep it on.
Please post how to gut the hake. I would also hold the filets up to a light to look for little worms/nemetodes and use tweezers to take them out. Also, what knife brand it that?
