Identification & Biology: A slender fish, averaging 1 to 8 lbs., yet has been known to grow up to 60 lbs. There are at least a dozen species of hake, most of which are named for the color of the skin (red, white, silver, etc.).

Market Description: Of the same family as cod and similar in many respects, hake is more coarsely grained with a slightly stronger flavor. Snow Hake has white flesh that is low in fat and can range in texture from soft to firm.

Habitat: Temperate cold waters of Atlantic & Pacific

Flavor Profile: large flake, lean firm flesh, mild flavor

Fishing Technique: trawling

Special Note: large hake in Chile named Antarctic Queen

Suitable Sub: Cod, Haddock

Plentiful along the South African, South American, and Mediterranean coastlines, hake provides many countries with a good inexpensive source of protein.

Sold as: Whole, fresh fillets or steaks, frozen fillets or steaks, smoked, salted

Buying tips: Look for glistening, pure white flesh that is free of signs of dryness, grayness, and browning. Smell for seawater freshness.

Substitutes: Cod, whiting, dogfish, flatfish, ocean perch, pollock, rockfish, sea bass, red snapper, tilefish, weakfish, wolffish

Recommended Preparation: Can be prepared like cod, which is versatile and promises excellent results after baking, poaching, sautéing, grilling, and roasting.