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White hake is related to cod, but hake is more slender, softer, smaller, and
has long, feeler-like ventral fins and only two dorsal fins. The red hake is
very similar to this fish, and they are often marketed together. The
Northeast Seafood Book (Faria 1984) says a good telltale sign for distinguishing
the two hakes is the upper jaw bone, which extends to the rear edge of the eye
in the white hake, but only to the rear edge of the pupil in the red hake.
The feeler piece in front of the first dorsal fin is much longer in the red
hake and measures three to five times the length of the fin. White hake are
larger and can grow to 40 pounds; however, most are usually in the 1-3 pound
range. There is also a slight coloration difference; red hake are more reddish
and white hake have a purplish color. The hake occurs from Newfoundland to Virginia and is a bottom dweller. This slow swimmer uses its feelers to find food; small crustaceans, squid, and small finfish. Hake are harvested by trawling but may be caught by anglers. They are usually filleted and sold as hake or sometimes whitefish. CULINARY DESCRIPTION Hake have softer flesh than cod; when cooked, the meat is lean, white, and mild-tasting, almost sweet. The Northeast Seafood Book indicates that the red hake tends to have a slightly stronger flavor and may sell for less than the white hake. Both hakes are usually lower in price than cod due to their softer, almost mushy, texture, as some describe it. Hake may be poached, broiled, baked, or microwaved. A spice tomato sauce accompanies this fish nicely. For a wholesome snack or lunch, add cooked, flaked hake to pizza sauce, place on a toasted English muffin with some mozzarella cheese, and brown under the broiler. Presto, you have a seafood pizza! |
