Frozen Hake

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What Is Hake?

Hake are part of the cod family. They are commonly thriving at depths of more than 1,000 metres. In the Merlucciidae family, twelve hake species are counted. Although texture and taste may differ by species, all seem to have a relatively mild taste, soft texture and smaller flakes than cod. Hake’s skin is greyer than a cod’s greenish-yellow skin. The meat of the hake is a bit more tender than cod. Hake’s flesh flakes are smaller than Cod’s.

Although both fish possess white flesh, the flesh of the hake is juicier. Hake’s flesh is tastier more than cod. With an exquisite taste and a smooth, somewhat creamy texture, Hake is perfectly delicious. It’s healthy, and it’s also versatile. Frozen Fish Direct orders big fish between 3 to 5 kg and slice them into portions of juicy thick fillets. These thick hake steaks may be grilled or fried or used in stews and soups.

Processing Hake

Sea-frozen hake, efficiently processed in both deck landing and freezer loading, if thawed, are almost impossible to distinguish when from the fresh fish stored for a few days in ice. The end product could be the best market if fresh seafood and fish are frozen at sea. The gutting of fish occurs as soon as the fish is captured, not just to maintain continuity of supply but also to decrease spoiling. The heading of the fish is also done. Headed fish create a much more compressed block, and heading enables bigger fish to be frozen. Hake fish are then filleted and stored as fillets. And along the actual production process, chilled conditions must exist. Fish are being placed in bins of equal quantities and should be relatively close to the freezers before freezing.

Benefits of Frozen Hake

Delectable, versatile, relatively easy to cook fish. Hake belongs to the white and lean fish category because of its low saturated fats content. It is a deep-water fish that is not oily and so, therefore, has low calories. Hake comprises more than three times the amount of healthy Omega 3 acids compared to cod. Hake fish is among the best sources of essential nutrients, minerals, proteins and fat-soluble vitamins such as vitamins A, E and D. A decent source of polyunsaturated fatty acids. Research findings have found that the risk of heart disease, strokes, and hypertension can be decreased by consuming seafood, including Hake. Hake fillet contains B-complex vitamins, including niacin and B6. It also is a rich source of vitamin E, vitamin B12, riboflavin and thiamine.

Why Buy Frozen Hake From Us?

Frozen Fish Direct is dedicated to supporting and working with the local fishermen and other business partners to develop a long-term, bright and secure future for the entire fishing industry and the ecosystem. We’re never going to compromise quality. Every frozen hake we sell has been scaled, gutted and filleted already. Our fresh frozen fish is exactly what you wanted, and it will reach you vacuum sealed and suitable to be frozen at home. Our skilled fishmongers inspect all fish to maintain the quality that we desire. Along with establishing long-lasting connections with clients and fishermen, we are committed to delivering sustainable fish and seafood as well as the best business principles.

Frozen Hake Nutritional Facts

A 180-gram serving of 1 Hake fillet provides:

Calories: 114
Calories from Fat: 11.7
Total Fat: 1.3g
Cholesterol: 51mg
Sodium: 229mg
Carbohydrates: 1.3g
Fibre: 0g
Protein: 25.4g
Vitamin A: 27μg
Vitamin C: 2.7mg
Calcium: 60mg
Iron: 0.2mg

Frozen Hake Recipe

FAQs

How are you going to cook frozen battered hake?
Preheat the oven to 220°C. Then, put the frozen hake on a baking tray in the centre of the oven. Bake for about 20 minutes. It’s going to become golden brown and crispy. You may present your baked hake with your absolute favourite side dish.
Is the fish hake nutritious?
It is proven to be a good source of phosphorus and potassium and has a high concentration of selenium. Hake has low-fat content, a low-calorie count, protein-rich and a substantial vitamin and mineral composition.
Does hake have a strong taste?
Hake appears to have a very mild flavour, with mildly sweet flesh and creamy to faintly pink flesh that has a slightly rough, watery consistency. They have a taste similar to that of Cod, but they do have a fairly mild flavour, a lighter texture, and with a smaller flake.
Does hake have many bones?
Many that tested hake has noticed that the flesh was moist and maybe a little cottony. Hake steak, cut from the centre of the fish where there are lesser bones, is a very great delicacy.
Instead of cod, can I use Hake?
It’s sometimes difficult to think about when you encounter a new fish, but what you need to understand is that hake is member of the cod family, so instead of haddock or cod, you could use it in various recipes. The flakes of hake are smaller, more tender and taste juicier and sweeter than those of cod.