Hake

In Spain, hake is a popular ingredient in a traditional Basque dish called merluza en salsa verde, which consists of hake cooked in a parsley and garlic sauce.

Hake is a family of demersal fish found in the North Atlantic and North Pacific oceans. The most commonly known species are the European hake (Merluccius merluccius) and the Pacific hake (Merluccius productus). These fish are commercially important for their tasty and flaky flesh, making them popular in many culinary dishes.

Appearance

Hake have elongated bodies with a single dorsal fin and a long anal fin that runs almost the length of their underside. They have large mouths with sharp teeth and a pointed snout. Hake are typically silver-grey in color with a lighter underbelly, and can grow up to 3 feet in length and weigh up to 30 pounds.

Habitat

Hake are found in deep waters, ranging from 200 to 1000 meters in depth, and prefer rocky or sandy bottoms. They are primarily found in the North Atlantic and North Pacific oceans, with the European hake found in the eastern Atlantic from Norway to the Mediterranean, and the Pacific hake found along the Pacific coast from Alaska to California.

Fishing and Seasonality

Hake are commercially fished using bottom trawls, gillnets, and longlines. The majority of the world's hake catch comes from the South Atlantic, where it is fished year-round. In the North Atlantic, hake are typically fished from late winter to early fall.

Culinary

Hake has a mild, sweet flavor and a firm, flaky texture, making it a popular ingredient in many dishes. It can be baked, broiled, fried, or grilled, and is often used in fish stews and soups. In Spain, hake is a popular ingredient in a traditional Basque dish called merluza en salsa verde, which consists of hake cooked in a parsley and garlic sauce.

Conservation

Hake populations have been depleted in some areas due to overfishing, and some species are currently listed as vulnerable or endangered. To address this, various measures have been put in place to manage and conserve hake populations, such as fishing quotas, fishing gear restrictions, and closed fishing seasons. In addition, some organizations and fisheries are working towards sustainable hake fishing practices to ensure the long-term viability of these fish populations.