Hake refers to a group of mild, white-fleshed fish found in oceans around the world, prized for their delicate texture, versatility, and clean flavour. It’s widely used in both fresh and frozen formats, making it a staple in retail, foodservice, and processing. Whether baked, battered, or minced into value-added products, hake is a reliable, accessible choice for quality whitefish.
Mild-Flavoured, Flaky White Flesh – Ideal for broad culinary use
Low Fat, High Protein – A health-conscious alternative to heavier whitefish
Multiple Species and Origins – Available globally with consistent quality
Frozen and Fresh Options – Supplied as whole, fillet, H&G, or mince
Sustainable Supply – Harvested under strict management in many regions
Popular in Retail and Foodservice – Well-suited for battering, baking, steaming, or surimi
Hake
Whiting (in some markets)
Merluza (Spanish-speaking regions)
Pacific Hake, Cape Hake, Argentine Hake, European Hake (based on species/origin)
IUCN Red List Status: Most hake species are listed as Least Concern
Sourced from regulated fisheries across North and South America, Europe, Africa, and Oceania
Several fisheries—including those in the U.S., South Africa, and New Zealand—are MSC certified and follow science-based quotas
Hake (Merluccius productus) (Fish)
|
Energy |
~365 kJ / 87 kcal |
|
Total Fat |
1.3 g |
|
– Saturated Fat |
0.3 g |
|
Cholesterol |
57 mg |
|
Sodium |
70 mg |
|
Protein |
18.2 g |