Hake

Hake can be recognised by its elongated body and its large mouth with many fine teeth. The hake is covered with small brown scales that can sometimes be speckled. The back is bluish-grey, the flanks rather light and the belly silvery-grey. Hake has a mild, slightly sweet flavor with a delicate texture. Its lean flesh is similar in taste and texture to cod or haddock. Hake is interesting for chefs because of its mild, delicate flavor and versatile preparation options. It can be used in a variety of dishes, from simple fish and chips to more complex seafood stews and soups. 

Uses: 

Hake is a versatile fish that can be prepared in a variety of ways. Some popular methods include:

Baking: It can be baked in the oven with herbs, lemon, and butter for a simple, flavorful dish.

Broiling: In the oven with a simple seasoning for a crispy exterior and tender interior.

Pan-frying: It can be pan-fried in butter or oil, with or without breading or a crust, for a crispy exterior and tender interior.

Poaching: Poached in a flavorful broth or court bouillon for a moist, delicate texture.

Packing:

Available in different calibers and weight. 

Bring the flavours of the sea to your table with our wide range of seafood, from quality-certified fresh salmon to our shelled, flash-frozen raw lobster. Taste the difference in prawns of various origins, discover our king crab, or take endless culinary inspiration from our live shellfish products to our black diamond caviar.

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