Haddock vs Hake in Dunmore East: Which Fish Should You Order Tonight?

You're looking at the menu board and both haddock and hake are chalked up as today's catch. Both came off a day-boat this morning. Both look good. But which one do you order? Peter at The Spinnaker Bar, Lower Village, Dunmore East works with both fish most weeks, and the choice comes down to texture, flavour strength, and how you want it cooked. Here's the plain difference.

What Haddock Tastes Like and How It Cooks

Haddock is a North Atlantic whitefish with a slightly darker flesh than cod. The flavour is mild but not bland — there's a faint sweetness and a clean finish. The texture is firm and flaky when cooked properly, with larger flakes than hake. Haddock holds its shape well under heat, which is why it's the go-to fish for beer batter. When Peter gets haddock off the boats in Dunmore East, he batters it fresh and fries it to order. The batter goes golden and crisp, the fish inside stays moist, and the flake pulls apart cleanly with a fork. Haddock is also good for grilling or baking, but most people order it battered. It doesn't have the oily richness of mackerel or the meatiness of monkfish — it's a middle-ground whitefish that takes seasoning well and doesn't fight with chips, mushy peas, or tartar sauce. If you want a traditional fish supper, haddock is the safer bet.

What Hake Tastes Like and Why It's Different

Hake is also a whitefish, but it's softer in texture and milder in flavour than haddock. The flake is finer and more delicate. Hake is caught in Irish waters year-round, and Dunmore East day-boats bring it in regularly. The flesh is pure white and the taste is almost neutral — which sounds dull but actually makes hake very versatile. It takes on whatever you cook it with. Peter sometimes does hake in a lemon butter sauce or with garlic and parsley. The fish absorbs the flavour and stays tender. Hake doesn't hold up as well in batter as haddock because the texture is softer — it can go mushy if overcooked. But pan-fried or baked, hake is excellent. It's also cheaper than haddock in some weeks, depending on the catch. If you want a lighter, more delicate fish that melts rather than flakes, hake is your pick. It's less forgiving to cook, which is why you want someone like Peter doing it for you rather than attempting it at home with a suspect oven timer.

Which One Peter Recommends for Beer Batter

If you're ordering beer-battered fish at The Spinnaker Bar, Peter will usually put haddock in the batter. The firmer texture means the fish stays intact inside the crust, and the flake has more bite. Hake can be battered, but it's more fragile and the result is softer. That's not bad if you like a melt-in-the-mouth texture, but most people expect a bit of structure when they order battered fish. Peter batters the fish fresh to order — none of it sits under a heat lamp. The oil is hot, the batter is light, and the fish comes out with a proper crunch. The beer-battered fish at €22.50 comes with chips and you can add mushy peas or a side salad if you want. If haddock isn't available that week, Peter will use hake or another fresh whitefish — whatever came off the boats that morning. Ring Peter on (051) 383 133 if you want to know what's on before you drive down. He'll tell you what the boats brought in and what he's cooking tonight.

Other Ways Peter Cooks Both Fish at The Spinnaker

Not everyone wants batter. Peter also grills, pan-fries, and bakes both haddock and hake depending on the day. Haddock grills well — it stays firm and you get a bit of char on the edges. Hake is better pan-fried with butter and lemon because the gentle heat keeps it tender. Both fish work in a seafood pie, which Peter does at €23 with prawns, salmon, and a creamy white wine sauce under puff pastry. The softer texture of hake actually works better in a pie because it blends with the sauce, while haddock stays more distinct. If you're not sure which fish you prefer, order the pie — you'll get both textures in the mix along with the prawns. Peter also does a seafood chowder at €13.50 with whatever fish is fresh that day, plus mussels and smoked haddock. The smoked haddock is a different animal entirely — much stronger flavour, firmer texture, and it colours the whole chowder. But that's a separate post. For tonight, you're choosing between fresh haddock and fresh hake, both landed in Dunmore East this morning.

Where to Eat Fresh Haddock and Hake in Dunmore East

The Spinnaker Bar is on the harbour in Lower Village, Dunmore East, Co. Waterford. The fishing boats tie up about fifty metres from the kitchen door. When the boats come in, Peter buys direct. The fish goes from the boat to the cold room to the pan in a matter of hours. That's the advantage of eating in a working fishing village — the supply chain is one phone call and a handshake. Peter runs the kitchen and the bar himself, so he knows exactly what's in the cold room and what's going on the menu tonight. Walk-ins are welcome most days. If you're coming down on a Friday or Sunday evening, or if there's six or more of you, ring Peter on (051) 383 133 to book a table. You can also email spinnakerbardunmore@gmail.com or message Peter on Facebook at https://www.facebook.com/p/The-Spinnaker-Bar-61579148378692/. Peter posts this week's hours and what's fresh on the Facebook page, so check there before you travel. Dunmore East is about 12 km south-east of Waterford City, right at the mouth of Waterford Harbour where the River Suir meets the Celtic Sea. If you're driving down for the fish, you're also getting the harbour, the cliff walk, and a cold pint in a working village pub. The fish is just the excuse.