Natural form

Whole hake fish showing its distinctive elongated silver-grey body and large mouth.

Shows the reader what an intact hake looks like in the market or at the fishmonger, enabling recognition before purchase.

Proteins

Hake

Soft-fleshed white sea fish — fried, baked, or simmered in green sauce; a Spanish and South African favorite.

Hake is a white sea fish with soft, delicate flesh and a mild flavor, popular across Spain, Portugal, and Southern Africa. It is pan-fried, baked, or simmered in classic Basque salsa verde, and its fillets are a common fish-and-chips choice. The tender flesh cooks quickly and flakes easily.

Hake is a lean, soft-fleshed white fish belonging to the Merlucciidae family, prized throughout Spain, Portugal, and South Africa but underutilized elsewhere. Its flesh has a delicate, almost melting quality when properly cooked — ivory to pale gray in color, fine-flaked, and notably tender. The flavor is mild, faintly sweet, and clean, with a clean ocean taste that disappears quickly under heavy seasoning or overcooking. This combination of subtlety and fragility makes hake a fish that rewards confident, quick cooking and punishes neglect: a minute too long on high heat, and the flesh turns from silky to mushy.

The genus Merluccius includes several commercially important species. European hake (Merluccius merluccius) dominates Atlantic and Mediterranean markets, where it commands prices comparable to premium cod. Cape hake (M. capensis) powers South Africa's fish-and-chips culture and fish pie tradition. Argentine hake (M. hubbsi) is a major frozen export. In North America, the closely related silver hake (M. bilinearis) is often labeled simply as whiting — a source of persistent market confusion. The defining culinary characteristic across all species is the same: soft flesh with low fat content that needs protection from dryness and overcooking.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

European Hake

Merluccius merluccius — primary species for Spanish and Portuguese markets; found in the Northeast Atlantic and Mediterranean. The benchmark against which other hakes are often compared.

Cape Hake

Merluccius capensis — dominant commercial species off South Africa and Namibia; also called shallow-water hake. The workhorse of South African fried fish cuisine.

Argentine Hake

Merluccius hubbsi — major species from the Southwest Atlantic; widely exported as frozen product. Often sold as skinless, boneless fillets in global markets.

Silver Hake

Merluccius bilinearis — North American species found off New England and Atlantic Canada; also called whiting in some markets. Softer than European hake; best used the same day of purchase.

Deepwater Hake

Merluccius paradoxus — closely related to Cape hake; found at greater depths off southern Africa. Slightly firmer flesh due to colder habitat.

Squirrel Hake

Urophycis chuss — related hake species from the genus Urophycis; found off Northwest Atlantic. Noticeably softer flesh; excellent for poaching and stews.

Common uses

Pan-fried or deep-fried fillets — especially popular in South African fish-and-chips shops, where Cape hake is the traditional choiceBaked en papillote or in gratins with herbs, butter, and a splash of white wineSimmered in green sauce (guiso verde / salsa verde) — the classic Spanish preparation with parsley, white wine, garlic, and olive oilPoached gently in court bouillons or light seafood brothsGrilled on the bone to preserve moisture in the soft, lean fleshUsed in South African fish pies and baked dishes where the mild flesh absorbs surrounding flavorsThinly sliced for raw applications (ceviche) only when the fish is exceptionally fresh and firm-texturedSmoked, though less common than with related species like cod or haddock

Tips & pitfalls

Pat fillets absolutely dry before cooking — hake's low fat content means excess moisture steams the flesh rather than searing it, resulting in a flat, gray texture
Cook hake gently and remove from heat slightly before done; carryover cooking turns already-soft flesh to mush within seconds
For a seared crust, use the hottest pan possible for just 1–2 minutes per side, then finish in a moderate oven or reduce heat to finish cooking through
When baking whole or bone-in fillets, tent loosely with foil for the first 10 minutes to retain steam and moisture, then uncover for coloring
Season simply — hake's mildness vanishes under heavy seasoning; let the oceanic sweetness and clean flavor come through with minimal intervention
Common mistake: buying stale hake, which develops a sharp ammonia smell. Fresh hake smells clean and briny, almost neutral. If it smells strong, walk away
For green sauce preparations, use a good dry white wine and plenty of fresh flat-leaf parsley — these two ingredients carry the entire flavor of the dish
For South African-style fried hake, double-dredge in seasoned flour and fry at 180°C until golden and crispy, about 4–5 minutes per side depending on thickness

Nutrition

No USDA FoodData Central match for Hake yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Hake yet.

Good to know

Scientific name: Merluccius merluccius (European); M. capensis (Cape); M. hubbsi (Argentine)
Flavor: Mild, faintly sweet; clean ocean taste, easily overpowered
Texture: Soft, tender, fine-flaked; lean with low oil content
Color (raw): Pearl-white to light gray flesh; silvery-gray skin
Average yield: 45–50% skinless, boneless fillet from whole fish
Shelf life: 2–3 days fresh on ice; up to 6 months frozen at −18°C or below
Peak season: European hake: autumn through early spring (varies by species)
Sustainability: Check regional advisories; MSC-certified options available for Cape and Argentine hake

Substitutes

Cod (Atlantic or Pacific) — Similar mild flavor but firmer texture; increase cooking time slightly to account for density difference
Haddock — Comparable mildness and flake; slightly sweeter; excellent 1:1 substitute in most preparations
Pollock — Firm, lean, mild — works for most cooking methods; avoid for very delicate or raw preparations where softness is desired
Monkfish — Firmer texture that holds up to stews and braises; not suited to quick-sear methods intended for hake
Sea bass (European) — Similar delicate flavor; often firmer flesh; reduce cooking time to prevent overcooking the softer hake-style dishes
John Dory — Delicate white fish with mild flavor; excellent substitute for poached or baked preparations calling for hake's softness
Do not substitute with salmon, tuna, or other oily fish — The flavor profile and cooking behavior are fundamentally different — these fish need different techniques and pairings