Other Names: Whiting, red hake, white hake, silver hake, black hake, squirrel hake, ling
Range & Habitat: Northern Atlantic and Pacific Oceans
Identification & Biology: A slender fish, averaging 1 to 8 lbs., yet has been known to grow up to 60 lbs. There are at least a dozen species of hake, most of which are named for the color of the skin (red, white, silver, etc.).
Market Description: Of the same family as cod and similar in many respects, hake is more coarsely grained with a slightly stronger flavor. Snow Hake has white flesh that is low in fat and can range in texture from soft to firm.
Plentiful along the South African, South American, and Mediterranean coastlines, hake provides many countries with a good inexpensive source of protein.
Sold as: Whole, fresh fillets or steaks, frozen fillets or steaks, breaded, pre-fried
Buying tips: Look for glistening, pure white flesh that is free of signs of dryness, grayness, and browning. Smell for seawater freshness.
Substitutes: Cod, whiting, dogfish, flatfish, ocean perch, pollock, rockfish, sea bass, red snapper, tilefish, weakfish, wolffish
Recommended Preparation: Can be prepared like cod, which is versatile and promises excellent results after baking, poaching, sautéing, grilling, and roasting.
Available in: Year Round
Seven Seas International USA