Hake
A lean white fish with delicate, flaky flesh and a mild marine flavour.
What it offers and why to use it
Hake is a lean white fish with delicate, flaky flesh and a mild marine flavour. It suits steaming, baking, grilling, pan-frying and gentle stews; avoid overcooking it.
A clean, marine flavour, ranging from mild to intense, and a flesh that can be lean or fatty depending on the species.
From shopping to cooking
Choose
Choose whole hake with bright eyes, red gills, moist skin and a clean sea aroma. Fillets should be firm, glossy and free from dry edges.
Store
Refrigerate at 4°C or less, keep it very cold and sealed, and cook or freeze within 1–2 days. Always defrost in the refrigerator.
Prepare
Remove bones, pat dry, and avoid overcooking. It can be baked, grilled, steamed, cooked in parchment paper, stewed, or preserved.
How to make the most of it
Good pairings
Pairs well with citrus fruits, olive oil, garlic, parsley, potatoes, tomatoes, white wine, and vegetables.
How to substitute it
Cod, haddock or pollock can replace hake; match the thickness of the portion and adjust cooking time.
Recipes with hake
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