Hake, Rhymes with CAKE.
Never heard of it.
Hake comes from the same order as cod and haddock. It is a medium/large fish averaging 1-8 pounds in weight , but has been known to grow up to 60 pounds. Hake can grow up to 1 metre in lengtg and their life span is around 14 years.
Hake species live in deep sea waters during the day and come to the middle depths during the night. They are undiscerning predators that feed on species found near the bottom of the sea.Male and female Hake look almost the same.
Hake goes from ‘trash fish’ to treasure screams the Boston Globe in a story written by Sheryl Julian.
All of the popular New England white fish-cod, halibut, haddock, pollack, and hake are splendid when sauteed, simmered in liquid, even deep-fat fried.
The article recommends wrapping fish in prosciutto to prevent the fish from drying out.
I used to think fish with different names had different tastes.
Now I think there is white fish, salmon and lobster. Period.
Plated atop spinach and tomatoes, served with lemon, it is all tasty.
Fish is high in iron and low in fat.
The blog, “Sassy Radish” (love that name) has recipe for Hake with olive oil and lemon.
Yummy.com shows variations on the Hake theme.
Pinterest posts “Hake in a hurry” recipes.
So, don’t know about you, but preparing and eating fish makes me feel healthier and thinner.
A good antidote to the holiday eating behind and ahead.
News to me!