Hake - Fresh, Wild, USA, Head Off (4lb avg)
A long time New England favorite, the flavor of Hake is very similar to that of Cod and Haddock, with a slightly milder and subtly sweet flavor. Its flesh is more also more medium textured – fairly soft and delicate.
Region & Fishery
Where FromNew England
"Hake stay in deep sea water during the day and come to shallower depths during the night."
With its subtle flavor, be sure to use milder spices when frying, sautéing, poaching and baking Hake fillets. You may also broil it whole in the oven, or slow cook it whole on the grill, again with subtle herbs and spices.
Hake is perfect for those searching for a delicious meal that is low in fat and a good source of protein and Omega-3. It is also rich in Phosphorus and Vitamins B1, B2, B3.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Pan Searing
FFM Seafood Cooking Methods - Pan Roasting
FFM Seafood Cooking Methods - Steaming
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Info Source New York Seafood Council