Hake are deep sea members of the Cod family, found on the continental shelf and slope to depths over 1000 metres. There are certified sustainable Hake fisheries in South Africa and the Northern Pacific. The Southern Pacific Hake fishery off the coast of New Zealand is in primary assessment for sustainability from the Marine Stewardship Council (MSC) and should be fully certified by the end of 2011. At Fish & Co. we use Cape Hake from South Africa and from New Zealand.
They are a mild fish, having a more subtle flavour than Cod. Hake are considered one of the best fish in the Whiting family because of its firm, sweet, white meat and medium flake.
Hake is a high quality, versatile, well flavoured fish with many MSC labelled products found worldwide
Hake is much revered in Spanish and French cuisines, and it may appear on menus baked or roasted. At Fish & Co. we often serve it as our fish of the day, served with a warm black olive and roast pepper dressing. The skinless fillets also work really well with strong Mediterranean and Middle Eastern flavours. We roast the Hake fillet with chermoula (a North African spice mix).
Another recipe is Hake baked with Prawns and Mussels in a terracotta pot with a spicy Spanish salsa romesco (a rich paste made with walnuts, paprika, cayenne pepper and capsicums).
More sustainable recipes for this delicious fish are available in Tom’s book, Fish Tales-stories and recipes from sustainable fisheries around the world.