Hake (Merluccius spec.)

Introduction:

The slender, silvery shimmering hake belongs to the cod family and is valued in Southern Europe as an excellent edible fish. The white meat is particularly tender and has a mild flavour.

Use/Preparation:

The fish can be prepared whole in the oven. Chops and fillets are suitable for pan-frying, steaming or grilling. Hake is used in many frozen products such as fish fingers and convenience products (e.g. Schlemmerfilet).

Health:

The meat is low in fat and high in protein. In addition, the fish provides B vitamins, phosphorus and iodine.

Alternatives:

Cod has a mild taste with a slightly sweet note, similar to hake. Pollock, plaice, pike-perch, halibut and pangasius can also be used as substitutes due to their comparable structure and nutritional values.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	94/395
Fat	2,8
Healthy fatty acids	0,6 g
Carbohydrates	0 g
Sugar	0 g
Protein	17;" G
Salt	0 g