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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Hake or Merlu | ||
 Hakes are swift, carnivorous fishes and, though rather soft-fleshed, are used as food. Hake is very popular in Spain, Argentina and Uruguay, where it is known as merluza.Hake is also taken in large numbers in the Pacific Ocean off the coast of British Columbia. The fish have mild-tasting and sweet meat, with creamy flesh and a rather coarse, watery texture.
Hake found throughout the Atlantic, in the eastern Pacific, and along New Zealand. Species include the European and Mediterranean Merluccius merluccius, which grows to about 1.1 m (3.5 feet) long; the silver hake (M. bilinearis) of the American Atlantic; and the stockfish (M. capensis) of South Africa. In eastern North America, the name hake is also applied to several marine food fishes related to Merluccius but placed in the genus Urophycis. Appearance: Hakes are elongated, large headed fishes with large, sharp teeth. They have two dorsal fins, the second long and slightly notched near the middle. The anal fin is also long and notched, and the pelvic fins are placed far forward, ahead of the pectorals. Hake Other Names: Heiku (Japanese), Merlu (French), Merluza (Spanish), Nacelle (Italian), Seehecht (German). |