An elongated fish in the cod family, with a brownish black back, grey sides and a white belly. The rear dorsal and anal fins have grown together.
Hake is worth the slightly higher price if you cook the flesh carefully and give it a prominent position on the plate. It is a popular and much appreciated eating fish in Spain, where it is called “merluza”.
How to cook hake
Hake flesh is a delicacy. It is similar to cod but firmer and can be cooked in even more ways. It works well when fried or poached and marinating it in lime juice turns it a beautiful white color with a perfect al dente consistency.
The fish is smaller than cod. Adapt cooking times and portion sizes accordingly. It goes well with bacon or serrano ham as a flavor enhancer.
Ceviche as in Chile and Peru: Marinate in lime and salt and serve with aji (a strong chili sauce) and some lightly boiled sweet potatoes. With fresh coriander if desired.
Cape hake from South Africa is MSC certified and has green status. European hake has either yellow or red status.