Hake

The names whiting and hake are often used interchangeably in English speaking countries. European hake has a less firm flake than cod. It is known for its mild white meat and delicate texture.

Habitat

Hake is a groundfish living at depths of 100-300 m. It prefers the bottom during the day but feeds during the night in the upper water layers. The European hake is found along the coasts of the northeastern Atlanic, while other species inhabit the waters around Alaska, Africa and South America.

Biology

The Hake is a rather large member of the cod family with a long and slender body. The inside of its mouth is almost black. The European hake spawns from March to June south of Ireland and off the coast of France and Spain. It feeds on herring, anchovy, sardines and other small fish.

Catching Methods

Bottom trawl and long-line are the most common methods for catch, but gill-net and seine is also used.

Catching Area

Nutritional Value

Hake is low in saturated fat. It is an excellent source of protein, vitamin B12, phosphorous and selenium. Additionally this fish has a high level of healthy Omega-3 fatty acids.

Size

Typical size: 30-60 cm, 3-6 kg

Name

Latin: Merluccius Merluccius
German: Seehecht
French: Merlu/colin
Spanish: Merluza
Italian: Nasello
Danish: Kulmule
Dutch: Heek
Portugese: Pescada

Inspiration

Quality

Fresh hake tends to lose its flavour rather quickly. Freezing helps to delay this tendency, therefore, frozen hake is considered to be of better quality than fresh.

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