European Hake

What Is European Hake?

European hake (Merluccius merluccius), also known in Turkish as “bakalyaro,” is a deep-water fish with a long, slender body; its international name is hake. It lives in deeper offshore waters and is commercially valuable.

Its white, tender, low-fat flesh cooks easily; its few bones and delicate texture make it especially suitable for children and people who like fillets. Its flesh can fall apart if overcooked, so it does best with gentle cooking.

Nutritional Value of European Hake

Like other fish in the hake group, European hake provides about 90 kcal per 100 g, is high in protein, and low in fat; the values are approximate and based on a similar profile.

What Are the Benefits of European Hake?

With its high-quality protein and low fat content, European hake can be part of a balanced diet as a light, easily digested fish.

This is general information; European hake is a food, not a substitute for medical treatment.

How to Choose European Hake

Fresh European hake has bright eyes, firm white flesh, and a clean ocean smell. If buying fillets, the flesh should look glossy and firm and have no noticeable odor.

• The eyes should be bright and the flesh white and firm.
• It should have a clean ocean smell.
• Fillets should look firm and glossy.

How to Store European Hake

Keep fresh European hake on ice in the coldest part of the refrigerator for 1–2 days; it can be cleaned, sealed in an airtight bag, and frozen for months. Because its flesh is delicate, thaw it in the refrigerator.

Using European Hake in Cooking

European hake is used most often as fillets, steamed, baked, or boiled; it is also coated in flour and fried or made into fish cakes. Its tender flesh needs gentle cooking; it pairs well with lemon, butter, and herbs.

How to Cook European Hake Fillets

Rub the fillet with salt and lemon, then cook it briefly in a little oil or in the oven; it is ready when the flesh turns opaque white. Overcooking makes it fall apart.

Frequently Asked Questions

Is European hake the same as cod?

They are related white-fleshed fish but different species; European hake is more tender and delicate, while cod is larger with flaky flesh. Both are popular as fillets.

Why does European hake fall apart easily?

Its flesh is tender and delicate, so it flakes apart when overcooked; cook it briefly and gently.

Does European hake have many bones?

It has relatively few bones, which are easy to remove; this makes it a popular choice for fillets and children’s meals.