wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. High heat can cause the tender fish to disintegrate. Try Geoffrey Smeddle's Roast hake with chorizo, chickpeas and coriander. Want to learn some new culinary skills? When properly stored, cooked fish should last 3-4 days. Hake is a great sustainable alternative to Cod and full of flavour. Be careful not to let the liquid come to a full boil. Despite its aggressive appearance, the flesh of the hake is a dream – firm, flaky and pale with a subtle flavour that is not dissimilar to cod. If you are using frozen hake fillets, let them melt in the room temperature, to speed up the melting process you can put them into a warm water for a couple of minutes. Hake is a versatile fish that can be prepared many ways. Fish usually cooks for 10 minutes per inch of thickness. Due to its low fat content and caloric intake, hake is considered a food suitable for people who not excess fat or calorie content can bring to your daily diet. Due to the growing popularity of the fish, hake populations have recently been on the decline in some areas. Well look no further than this guide on How To Cook Hake Basque. Hake fillets should have firm white flesh with no discolouration, blemishing or bruising. For a tangier poaching liquid, you can also use white wine in place of the broth or stock. Typically, hake is sold fresh or frozen but is occasionally sold salted or smoked. Cook in the preheated oven for 15 minutes. Season the fillet of hake with salt and place in the pan, skin-side down. It makes a good alternative choice to other white fish such as cod or haddock. For best results, your poaching liquid should reach a temperature between 160–180 °F (71–82 °C) before you add the hake. When cooking hake whole, ensure that it has been gutted and the gills removed. However, any uneaten portions should keep for 2-3 days in the refrigerator when stored along with the remaining poaching liquid. Finally, bake the fish for 10-12 minutes at 350 degrees Fahrenheit. Hake is noted for its long, slender body and visible front teeth. Take the hake fillet and put into the flour plate. Season to taste with the salt and pepper and dust lightly all over with a little flour then generously rub all over with mayonnaise. Hake are streamlined and fierce with distinctive (and slightly scary) pointed teeth and a silvery belly. Use a wide spatula to prevent breaking the fish. Paul Aussignac pan-fries his hake and serves it with a red pepper relish. 2. The flesh of hake absorbs flavours brilliantly so if you’re roasting hake, add a generous amount of flavouring to the cavity and into slashed flesh before cooking to add flavour. Sprinkle salt, black pepper, parsley and 1 tablespoon of olive oil over the hake fillets. There are numerous ways to cook hake fillets. Heat a skillet with approximately 4 tablespoons of olive oil, and place the hake fillet in the skillet. To cook hake in the oven, start by brushing olive oil over each fillet and placing the fillets on individual sheets of aluminum foil, skin side down. They may be from the same family but hake looks distinctly different to cod. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that will seriously deliver on the flavour front. Hake can also be used in dishes that call for other tender white fish like cod, haddock, flounder, trout, or halibut. When it's baked in an oven, it will shrink to half its size when done. 4. Drizzle with 1 tablespoon oil, season then toss to coat. Then, season the fish with salt, pepper, lemon zest, or any other spices you'd like, and wrap the aluminum foil around them, twisting the ends closed. 3. When the pan is hot, add the hake and cook for 3 minutes on each side, or until cooked through.You can test this by inserting a metal skewer into the thickest part. Use a light touch with spices and seasonings to avoid overpowering the flavor of the fish. Cook the fish for 3 to 4 minutes on one side and then flip it. This can cut down considerable on your overall prep time. Pan-fried hake also pairs well with salsa verde, paprika, lemon, tartar sauce or ranch dressing. Preheat the oven to 180°C/gas mark 4. Traditionally, a mixture of diced onion, carrots, and celery known as “. Rich cream sauces can make an excellent compliment to the crisp, golden-brown fillets. Add the hake fillets to a roasting tin along with the marinade, or just a drizzle of oil and seasoning. Thanks to all authors for creating a page that has been read 53,366 times. To learn how to poach or pan-fry hake, scroll down! 152 homemade recipes for hake fish from the biggest global cooking community! 2. Season the hake with a pinch of salt. Make condiments like tartar sauce or lemon butter available for diners who prefer to dress up their fish. Hake recipes. Wildlife authorities recommend that seafood enthusiasts limit the amount of hake they eat during the fish’s mating season, which usually falls between late February and early July. The fish is versatile enough to pair with any number of other sides and ingredients, so don’t be afraid to get creative and put your own unique spin on a recipe. Merluza a la Gallega, a favourite Spanish Hake recipe, are the fish steaks baked in olive oil with chopped garlic and paprika, served with boiled potatoes. Hake tends to be considered as a similar fish to cod, but it distinguishes itself by its firmer, meatier flesh and long, slender body. Always use a spatula to flip fish rather than tongs. It should go straight through and be warm to the touch. Breaded hake, asparagus and wild garlic sauce, Roast hake with chorizo, chickpeas and coriander, Hake with zhoug and yellow split pea dhal, Join our Great British Chefs Cookbook Club. Include your email address to get a message when this question is answered. Hake can be caught all around the world, but most commonly in the Atlantic and North Pacific from November to March, with the European variety being the most prized. Alfredo Tisi/Demand Media Squeeze lemon juice over the hake fillet after it has cooked for 6 to 7 minutes, then continue sauteing it. Drain and set aside. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/00\/Cook-Hake-Step-1.jpg\/v4-460px-Cook-Hake-Step-1.jpg","bigUrl":"\/images\/thumb\/0\/00\/Cook-Hake-Step-1.jpg\/aid9724774-v4-728px-Cook-Hake-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"