Hake is a member of the haddock and cod family (Gadiformes). Hake is found in the East Atlantic Ocean between Iceland and Norway and also in the Mediterranean Sea. Hake is a relatively soft, flavoursome white fish. In the north of Europe, hake is unfortunately an undervalued fish species.
Basic techniques: grilling, confiting, frying, slow cooking, barbecuing, en papillotte, cooking sous-vide, smoking, marinating, brining.
Taste combinations: mushrooms, spring onion, leek, Serrano ham, basil, butter, courgette, tomato, garlic, olive oil, mozzarella, walnut, citrus fruits, fennel, cream.