Hake (silver hake)
Hake is a member of the gadidea family, which includes cod,
haddock, and pinnacle (whiting). It is often referred to
commercially as «coley».
Hake has a firm, moist, white, flaky flesh and no
bones. The hake generally measures between 23 to 35
centimetres and weighs an average of 0.7 kilogram.
It is often used to make fish sticks, nuggets or portions. More
flavourful than whiting, the firm yet delicate flesh of hake is
very similar to cod but much tastier.
Hake is available frozen, whole, in fillets or in blocks.
- In a sauce, drenched in batter, pan-fried, grilled, poached or in a salad, hake lends itself to a wide variety of recipes.
- Its fragile, delicate, light flesh is tasty and refined.
Click here for cooking methods and more useful tips and suggestions !
You will find fresh marlin steaks year-round in your METRO fishmonger's counter.
Hake is a lean fish and, as such, is very easy to
digest. We recommend steaming or poaching if you wish to
maintain the low fat content of the fish.
Like most fish, the silver hake is an excellent source of
high-quality protein, rich in vitamin B and provides a generous
amount of phosphorus, magnesium, zinc, selenium, iodine and
iron.
Fresh fish should be cooked as soon as possible after purchase. This fish must be frozen as soon as it is caught because its flesh softens rapidly.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh hake
|
1 to 2 days
|
4 to 6 months
|
|
Frozen hake
|
1 to 2 days
|
------
|