Hake (Latina: Merluccius merluccius) is part of the cod family. There are 14 different species world wide. Their body is slim and their head is strikingly pointy. Its dark, almost black mouth, gills and tongue are all distinctive characteristics of this fish. In contrast, its body is silver or grey.
Hake populations are widely spread over the Atlantic Ocean and almost over the entire Mediterranean Sea. They live at depths as deep as 300 meters. At night they swim up to higher water for hunting. Hakes feed mainly on herring, mackerel and sardines.
Hake's lean meat is universal, ideal for fish fondue, goulash or brochettes for the grill.
The classic approach would be to cook the hake or steam it in a fire proof baking pan. Panfrying or poaching is also possible.
Once fried or grilled on high heat, a hake fillet turns into a true delicacy.
In Spain hake is a traditional ingredient used for Zarzuela, a famous pan dish that consists of a diverse range of fish and seafood, cooked with tomatoes, garlic and wine.
Flavour and texture
Hake meat is very delicate and remarkably low in fat, it is also known to be aromatic and very savory.
Gill nets are square nets hung vertically in the water. Rather than being enclosed within the gill net, the fish get their heads stuck when they try to swim through the mesh. When they swim backwards, their gills get stuck in the mesh.
Gill nets are simple, single nets with mesh tailored to the size of the target fish.