Hake

Hake is a white fish highly valued in gastronomy for its soft, light, and easy-to-cook meat. It belongs to the Merlucciidae family and is especially prized for its delicate flavor and firm texture, making it a versatile ingredient for a wide variety of recipes, from stews and broths to grilled or baked preparations.

The origin of hake is primarily found in the temperate waters of the Atlantic Ocean, both along the European coast and in the South Atlantic waters off the coasts of Argentina and Chile. It is also caught in the Mediterranean and in some areas of the Pacific, being a common fish in the diet of many Hispanic American and European cultures.

Regarding its properties, hake is a low-fat food and very rich in high-quality proteins, in addition to containing B vitamins (such as B12 and niacin), and minerals like phosphorus, potassium, and selenium. It is ideal for healthy diets and for people seeking nutritious, low-calorie options.

In different regions of Hispanic America, hake may be known by different names or synonyms, although it is generally referred to as hake. In some countries, it is also called panga or southern hake when referring to related species, although strictly speaking, "hake" is the most commonly used term in most recipes.