Our fresh, local HAKE is a close relative of cod, haddock, and pollock.
Overall, hake has a softer flesh and less flake than cod, haddock and pollock. Hake is delicious, a real fish-lover's fish—mild-tasting, even a bit sweet.
Hake can be baked, broiled, fried, and sautéed. It is often breaded in cornmeal, and is a popular fish among the Portuguese. Hence this recipe from the Food Network.
- Hake Fillets
- Portuguese Olive Oil
- Bay Leaves
- Allspice Berries
- Garlic Cloves
- Green Bell Pepper
- Dry White Wine
- Small Black Portuguese or Nicoise Olives
- Salt and Pepper