Ingredient

Hakes

The Versatile Hake

Hake is a lean fish with a delicate, flaky texture and a mild, slightly sweet flavor. Its flesh is white and tender, making it an excellent choice for baking, grilling, frying, or incorporating into stews and soups. Hake's versatility allows it to shine in both simple and complex dishes, making it a favorite among chefs and home cooks alike.

Fish meat and products thereof› Fish (meat)› Marine fish› Cods, hakes, haddocks

Mild and subtly sweet, hake offers a delicate flavor that pairs well with a variety of seasonings and sauces. Its flaky texture lends itself to gentle cooking methods, allowing the fish to retain its tenderness and moisture.

Origins and history

Hake is native to the North Atlantic and is particularly abundant in the waters surrounding Europe, South Africa, and South America. It has a long history in European cuisine, with countries like Spain, Portugal, and the United Kingdom incorporating hake into traditional dishes such as fish and chips, bacalao, and caldeirada.

Nutritional information

Hake is a low-calorie fish that is rich in protein and essential nutrients such as vitamin B12, selenium, and phosphorus. It is also a good source of omega-3 fatty acids, which are beneficial for heart health.

Allergens

May contain allergens such as fish. Individuals with fish allergies should avoid consuming hake.

How to select

When selecting hake, look for fillets or whole fish that have a firm texture, shiny skin, and a fresh, mild aroma. The eyes should be clear, and the gills should be bright red or pink. Avoid hake with a strong fishy smell or signs of discoloration.

Storage recommendations

To maintain the freshness of hake, store it in the refrigerator at temperatures below 40°F (4°C). Use it within 1-2 days of purchase for optimal flavor and quality.

How to produce

Hake can be commercially farmed or sustainably caught in the wild. While it is possible to produce hake on a small scale, it requires access to suitable bodies of water and adherence to proper aquaculture practices.

Preparation tips

Hake can be prepared in various ways, including baking, grilling, pan-frying, or poaching. It can also be used in fish stews, soups, or curries. Avoid overcooking hake, as it can result in a dry and rubbery texture.

Substitutions

Hake can be substituted with other white fish such as cod, haddock, or pollock, which offer a similar texture and mild flavor.

Culinary uses

Hake is widely used in dishes such as fish and chips, fish tacos, fish stews, and seafood paella. It is also enjoyed simply grilled or baked with a squeeze of lemon and a sprinkle of herbs.

Availability

Hake is commonly available in Europe, particularly in countries like Spain, Portugal, and the United Kingdom. It is also found in South Africa and South America, where it is a popular choice for seafood dishes.