Hake or whiting, as it is sometimes called, is a small member of the cod family which can be found on the Atlantic coast from Newfoundland to North Carolina. The North Pacific hake, also called Pacific whiting, lives in deeper water from Vancouver to southern California. They can be found in water up to 3000 feet deep.

The red and the white hake are true hake but the silver hake which is the type fish mongers normally call whiting belongs to a different family. The whiting is a  fairly inexpensive fish because of its abundance therefore it is a main ingredient in many types of frozen fish sticks and fillets. It is very popular in Europe with Spain being the largest consumer. It has a brown back with silver tinges and a silver belly. They have a back fin running the full length of the fish’s body. They average 1 to 8 pounds but can reach 60 pounds and 4 feet in length and have a lifespan of about 14 years. True hake do not freeze as well as most fish. They have a tendency to turn mushy.



Hake––Click on picture for photo credits

Hake have a soft, flaky flesh that is somewhat mild in flavor and moderately fat.  After cooking it will have a pale color and remain very moist. The best way to cook is to Deep fry, Pan fry, Poach or bake. Click on the links below for easy ways of cooking.
deep fry fish
poach fish 
bake fish
For information on other fish and how to cook them go to
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