Hake

Although hake is often associated with the cod and the Gadidae family, it comes from the Merlucciidae family. It is caught in many waters around the world, but particularly in the Atlantic and Northern Pacific. Silver hake (also known as Atlantic hake or New England hake) is caught in the Northwest Atlantic. European hake is fished throughout Europe, but is particularly popular in Spain. Often regarded as a “cod-like” fish, the white texture is very similar to cod, but the bone, fin pattern and skeleton all differ. This species of fish is deceptively soft – in many other fish, soft, delicate flesh would indicate bad quality, but hake cooks to a firm and meaty texture 

ALTERNATIVES Hake is endangered in some parts of the world. Other members of the cod family can be used interchangeably. 

CUTS Whole; fillets; steaks.

EAT Cooked: Pan-fry, roast, poach, sauté, grill. Preserved: Dried, smoked.

FLAVOUR PAIRINGS Olive oil, garlic, smoked paprika, butter, lemon. 

CLASSIC RECIPES Hake in green sauce with clams (Basque recipe); koskhera.

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