Have you ever seen the name of a fish at the seafood market or on a restaurant menu and you aren’t quite sure what it is? Well, chances are it might have been hake. Hake is a lean white fish that is part of the cod family. Its mild flavor and delicate texture make it a popular seafood choice in the United States and Europe.
Red hake and whiting (silver hake) are common kinds of hake. The fillets are smaller than cod, but the texture is similar. Hake is a versatile and inexpensive alternative to cod. The soft and moist fish can be baked, battered and fried, or used in soups and stews. Or try grilling or broiling it and serving it whole.
In Spain and Portugal, hake is one of the most popular types of fish and is considered to be the best of the cod family. Some popular dishes include braised hake with garlic and a hint of spicy paprika, Madrid-style shrimp-stuffed hake, and hake with saffron and oranges. Scandinavian fish balls, or Fiskeboller, are a popular dish often made from hake. If you can’t find it here in the states, some substitutions include: cod, flounder, haddock, pollock, or halibut.
There are many fish in the sea, so to speak. Try out a new variety and it might become a new favorite dinner staple.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.