What is Hake?
Hake (pronounced as rhyming with bake, lake, and wake) is a slender fish averaging 1 to 8 pounds in weight, but which has been known to grow up to 60 lbs. There are at least a dozen species of Hake, most of which are named for the color of their skin (red, white, silver, etc.). Of the same family as cod and similar in many respects, Hake is more coarsely grained.
The nutritional value of Hake is extraordinary. Per 100 grams of Hake, it yields low calories (75) yet is very high in protein, (18 grams of protein per 100 grams of fish), low in fat (1 gram), and rich in calcium, phosphorus and potassium.
Look for glistening pure white flesh that is free of signs of dryness, grayness and browning. It should have a seawater fresh scent. Hake has clean white flesh that is low in fat and can range in texture from soft to firm. It is sold whole, as fillets or steaks, fresh, frozen, smoked or salted.
Hake is easy to prepare since it has few bones. Hake is a lean fish that is quick to prepare. It is generally pan-fried and drizzled with butter and lemon juice. Hake has thick firm white meat with a delicious delicate flavor. It is versatile and provides excellent results, whether baked, poached, sautéed, grilled or roasted. This fish can be used as a substitute in recipes that call for cod or flounder. It can be prepared like cod.
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| Hake with wild mushrooms |
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| Hake and Terrine with Romanesco and Tarragon |
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| Hake en Papillote with Blue Cheese |
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| Hake with Bayonne Ham and Mushrooms |
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Hake and Langoustine Rolls in Lettuce with Clam Broth  Hake with Chunky Romesco |
Cook in a Dutch oven with strips of bacon, onion, garlic, white wine, thyme and parsley. Serve with the reduced cooking juices.
Poaching - put water, lemon juice and salt in a large pan. Bring to the boil, then simmer for 5 minutes. Add the Hake and simmer for 2 minutes. Remove from the heat and leave to finish cooking gently in the cooking liquid.
Fishermen from the provinces on the Bay of Biscay, especially the Basques, introduced this fish into Spanish gastronomy, as for example, hake in potato casserole (Galician style). Coated with flour, it can be cooked in a pan with a little olive oil and served with a green sauce with some clams, or poached in cider with tomatoes and green onions.
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| Hake with Hazelnuts and Capers How about this collection of Hake recipes! Hake and Langoustine Rolls in Lettuce with Clam Broth Hake Cutlets with Mixed Vegetables Hake en Papillote with Blue Cheese Hake Terrine with Romanesco and Tarragon Hake with Bayonne Ham and Mushrooms Hake with Belgian Chicory Hake with Chunky Romesco Hake with Hazelnuts and Capers Hake with Wild Mushrooms Each of them is available by clicking the "Recipes" tab at the top of this page. |
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