ABSTRACT This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner‐Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounted for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.