What the Hake

Mrs. Dalrymple of Essex writes:
"Dear Blob,
The school chancellor will be coming for dinner this Friday and, as per custom, I'll be serving fish. Once again I find myself facing the dilemma...Pilchard or Bream? It's so very hard to choose. Perhaps you can be of some help."


Excellent question but your choices seem a little out of vogue. Pilchard is so last year and bream, while tasty, is the fish of commoners. Why not be a bit daring and opt for Hake.
Hake, hakefish, whiting, or ling...this fish, by any name, tastes just as sweet. So says Captain Ernst Dorfmann who for years fished off the coast of S. Africa and is the Blob's resident expert in all matters ichtyological.
For a short time hake was one of Botswana's principal exports but foreign subsidies for the industry quickly dried up when a low level UN bureaucrat pointed out that Botswana was a landlocked nation. The costs of getting the boats across Namibia to Walvis Bay were prohibitive and the operation went belly up within days. "On second thought we may have been better off investing in citrus farming"said Marcus Lumumbe, chairman of the local chamber of commerce.
Hake has been farmed successfully now for over 15 years affording a ready supply throughout the year. Just remember .... remove the toxic bile sac , scrape off any sclerotic plaque formations, and enjoy !

( Editor's Note: Originally concieved of as an advice blog, The BLOB has had to resort to planting its own questions. The results above mark a new low in content and quality...I mean Hake?? Come ON people!! )