Hake are members of the cod family and are mild tasting with a subtle flavour. 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.
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.
Origin: France
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