Hake

What Is Hake?

Hake (Merluccius merluccius), also known in Turkish as "bakalyaro," is a deep-sea fish with a long, slender body. It lives in the deeper waters of the open sea and is a commercially valuable fish.

Its white, soft, low-fat flesh cooks easily; its low bone content and delicate flesh texture make it especially suitable for children and fillet lovers. Its flesh can fall apart if overcooked, so it prefers gentle cooking.

Hake's Nutritional Values

Like other hake-group fish, hake contains about 90 kcal of energy per 100 grams, high protein, and low fat; values are approximated from a similar profile.

What Are the Benefits of Hake?

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

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

How to Choose Hake?

Fresh hake has bright eyes, white-firm flesh, and a clean sea smell. If buying fillets, the flesh should look shiny, firm, and odorless.

• Eyes should be bright, flesh should be white-firm
• The sea smell should be clean
• In fillets, the flesh should be firm and shiny

How Is Hake Stored?

Fresh hake is stored on ice, in the coldest part of the refrigerator, for 1–2 days; once cleaned, it can be kept in the freezer in an airtight bag for months. Since its flesh is delicate, it should be thawed in the refrigerator.

Using Hake in the Kitchen

Hake is most used as fillets, steamed, baked, and poached; it's also used dredged in flour and fried, and in fish balls. Its soft flesh needs gentle cooking, and it pairs well with lemon, butter, and herbs.

How Is Hake Fillet Cooked?

The fillet is rubbed with salt and lemon and cooked briefly in a little oil or in the oven; it's ready once the flesh turns opaque white. Overcooking causes it to fall apart.

Frequently Asked Questions

Are hake and cod the same?

They're related white-fleshed fish but different species; hake is softer and more delicate, while cod has a larger, flakier flesh. Both are loved as fillets.

Why does hake fall apart easily?

Because its flesh is soft and delicate, it flakes apart when overcooked; that's why it's cooked briefly and gently.

Does hake have a lot of bones?

It's relatively low in bones and easy to debone; that's why it's preferred for fillets and children's meals.