Hake is a kind of fish that is most prevalent in the Autumn months. It is a meaty fish that is similar to Pollok, cod, and coley in consistency and flavor. When you know how to cook with it, it can be the basis for a wide variety of delicious dishes. Here is what you need to know to start becoming a hake expert. You’ll fall in love with hake!
Fillets and Steaks
You can cut a Hake as a filet or as a steak. This is because the fish has a meaty consistency that can be cut off into steak chunks as well as the full flesh fillet. It holds its shape.
Best Cooking Techniques
Hake is great pan-fried, grilled, roasted, and poached. Each technique gives a slightly different consistency and flavor to the fish. This is part of what makes it so versatile.
Flavor Pairings
Hake pairs very well with a variety of flavors. Some of the best pairings are paprika, olive oil, lemon, butter, onions, garlic, and tomatoes. These flavors work so well together. Don’t be afraid to mix these ingredients up to find the perfect pairings. Your tastebuds will be impressed!
