A member of the cod family, Hake can be found at depths of over 1,000 metres. A total of 12 hake species are known in the family of Merlucciidae and even though taste and texture can vary by species, they all tend to have a milder taste, softer texture and smaller flake than cod.
The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty. It is a versatile fish and can be used in a myriad of recipes including curries and stews. Hake carrying the blue Marine Stewardship Council (MSC) label is certified sustainable, as it comes from a fishery that has been independently assessed to the MSC Fisheries Standard. This month’s recipe inspiration is courtesy of Ben Crittenden, co-founder and chef at Stark, and the recipe development teams at Seafish and the Irish Food Board who are both public bodies supporting the seafood industry.
Waste Not, Want Not
Leftover cooked hake can be used in a salad or a pasta dish, with olive oil, garlic and spinach. You can also use it in a rice dish – stir fried with soy sauce, peas and chopped nuts.
1/ Spice it up
Marinade your hake with mild cheddar, single cream and a green chilli. Serve with a korma sauce, pickled onions, sliced grapes and toasted cashews.
2/ Pep it up with Garlic
Season the hake and pan fry for a few minutes before adding finely sliced garlic. Turn the fish and cook for a few minutes before removing from the pan. Add lemon juice and parsley to the pan juices and spoon over the hake with rice.
3/ Hake in a Hurry
Top your hake fillets with olive oil and breadcrumbs combined with chopped parsley. Bake in the oven for 15 to 20 minutes.
4/ Keep it Simple
Fry the hake fillets, skin side down until the skin is beginning to crisp, then add knobs of butter and cook for another few minutes. For the sauce, add butter to a pan and allow it to gently melt before adding herbs and a dash of lemon juice.
5/ Add Chorizo & Chickpeas
Chorizo, onion and garlic are gently fried for a few minutes before adding chickpeas, butter beans, tomato purée, stock, tomatoes and fresh herbs. Serve the stew with pan fried hake on top.
