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Hake belong to the Gadiform order, even if they do not possess the usual characteristic of whiskers. There are 13 different species of hake worldwide. They are classic predators and feed on mackerel, sprat, herring and sardines.
They can reach a maximum length of 1.5 metres and weigh up to 15 kilograms. However, the average hake are around one metre long and weigh in at approximately 10 kilograms. Hake have an elongated body with a characteristically pointed head. The front dorsal fin is very short, the back dorsal fin and the anal fin quite long. The body of the hake shimmers silver-grey in the water, while the entire mouth and jaw area is black.

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	International terms
	International terms Lat: Merluccius spp. D: Seehecht GB: Hake F: Merlu E: Merluzza I: Nasello


	Nutrient content
	Nutrient content 100 g Hake (edible parts) Energy: 386 kilojoules Basic composition: Water 79.1 % Protein 17.2 % Fat 2.5 % Fatty acids: Polyunsaturated 790 mg Cholesterol: 75 mg Minerals: Sodium 101 mg Potassium 294 mg Calcium 41 mg Trace elements: Phosphorus 142 mg Selenium 36 µg Vitamins: Vitamin B1 100 µg Vitamin B2 200 µg


	Occurrence
	Occurrence Hake are found in many parts of the Atlantic. Although there are also some occurrences in the North Sea their number is very limited. Their live mainly in the South Atlantic and the Mediterranean Sea. Additional populations are found in Argentina, South Africa, North America and the South Pacific.


	Fishing methods
	Fishing methods In modern commercial fishing, hake are mostly caught using trawl nets and, in rare cases, with longlines. In order to protect the young and preserve the species long term, fisherman adhere to the permitted mesh size, allowing the offspring the chance to escape the nets. These strict regulations also apply when fishing in the North Sea.


	Economy
	Economy Hake make up 6 per cent of the fish we sell. In southern Europe, its economic significance is even higher as it is considered there to be a very high-quality food. In Germany, it is mainly used in the frozen food area, where it is processed into various products, for example fish fingers.


	Taste
	Taste The hake has a delicious and delicate, white meat which is very low in fat.


	Tips
	Tips In southern countries, hake is often sold in dried form as stockfish, which is definitely worth trying. Hake meat is very versatile and is suitable for use in a variety of fish dishes.


	Season
	Season Hake are particularly delicious in the months of June and July.