European hake

Merluccius merluccius

Common hake live in the seabed and come up at night closer to the surface to hunt. A great predator, it favors sardines, anchovies, herring and even squid. It is often given the name of hake. But it should not be confused with the Alaska pollock or the saithe, called the hake.

• Taste qualities
• Nutritional qualities
• Freshness criteria

Its firm, thick flesh has few bones. The slice of hake can be poached and served lukewarm, stripped of its bones, or, Spanish style, with the famous salsa verde. Whole, the fish reveals all its aromas when baked in the oven.

The flesh of hake is particularly lean and provides quality protein. Vitamins A, B, E and D, few lipids: its popularity should not slow down consumption!

His eyes are reddish even when it is very fresh. It should be shiny and firm, its gills a bright red. Altered, mucus forms on the head and the rest of the body.

Nutritional values (for 100g) :