Cookbook:Hake
| Hake | |
|---|---|
| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Hake is a group of saltwater fish closely related to cod.[1][2] Some species may be referred to as "whiting" or "ling".[3]
Characteristics
[edit | edit source]The body of the hake is elongated and silvery,[1][3][4] with long dorsal/anal fins.[5] The flesh is white and mild,[6] with a relatively soft and delicate texture.[2][3][5][7]
| Variety | Location | Distinguishing characteristics |
|---|---|---|
| European/herring hake (Merluccius merluccius) | Mouth grey-black inside[8] | |
| Silver/Atlantic/New England hake (Merluccius bilinearis) | Northwest Atlantic Ocean[9] | Mouth dark blue inside, speckles on back, max size of 28 in (0.7 m) and 5 lb (2.3 kg).[8][9] |
| Pacific hake (Mercluccius productus) | West coasts of USA and Canada[10] | Mouth black inside, black speckles on back[10] |
| Red/squirrel hake (Urophycis chuss) | Northwest Atlantic Ocean[11] | Reddish or greenish brown, white belly[11] |
| White/mud hake (Urophycis tenuis) | Northwest Atlantic Ocean[12] | Max size of 53 in (1.3 m) and 49 lb (22 kg) [12] |
Selection and storage
[edit | edit source]Hake is usually sold fresh or frozen,[1] though specific preparation will depend on size, type, etc. Avoid buying hake during their breeding season (February to July).[1][6] Select like you would other other fresh fish. Notably, hake deteriorates particularly quickly since its flesh is naturally softer[3]—look for the freshest possible, and cook immediately. Over-icing and waterlogging will also cause the flesh to soften.[4] It's a good idea to source hake from your local sustainable fishery.
Use
[edit | edit source]Like other white-fleshed fish, hake is versatile and can be cooked in a variety of ways from frying to baking, braising, poaching, and stewing.[1][3][4] The fish is quite popular in Spain and Portugal.[3][8]
Substitution
[edit | edit source]Hake, cod, and haddock substitute well for each other.[1] In areas where hake is not overfished, it is particularly good as a substitute for the more vulnerable cod.[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f "How to Cook Hake - Great British Chefs". www.greatbritishchefs.com. Retrieved 2024-10-15.
- ↑ a b "What is hake | Sustainable fish". MSC International - English. Retrieved 2024-10-14.
- ↑ a b c d e f g "Foodie's guide to sustainable hake | Marine Stewardship Council". United States - English. Retrieved 2024-10-15.
- ↑ a b c The Culinary Institute of America (CIA); Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b "Hake | Atlantic, White & Mild-Flavored | Britannica". www.britannica.com. Retrieved 2024-10-15.
- ↑ a b "European Hake: What Is It and How Can I Cook It?". Campo Grande. Retrieved 2024-10-14.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Fisheries, NOAA (2024-10-03). "Silver Hake | NOAA Fisheries". NOAA. Retrieved 2024-10-15.
- ↑ a b Fisheries, NOAA (2024-09-09). "Pacific Whiting | NOAA Fisheries". NOAA. Retrieved 2024-10-15.
- ↑ a b Fisheries, NOAA (2024-10-03). "Red Hake | NOAA Fisheries". NOAA. Retrieved 2024-10-15.
- ↑ a b Fisheries, NOAA (2024-09-09). "White Hake | NOAA Fisheries". NOAA. Retrieved 2024-10-15.