Hake fillets

Hake fillets are clean, boneless cuts from the fish known as hake, a product highly valued in gastronomy for its soft texture, delicate flavor, and versatility in the kitchen. Hake is a white fish found primarily in the cold and temperate waters of the North Atlantic, although there are similar species in other regions.

Originating from the European and American coasts, hake has become a staple ingredient in many traditional and contemporary recipes, from stews to baked, grilled, or fried preparations. The fillets, being free of bones, make them easy to use in quick and healthy dishes.

Regarding its properties, hake is an excellent source of lean protein, low in fat, and rich in omega-3 fatty acids, which contribute to cardiovascular health. Furthermore, it provides B vitamins and minerals such as phosphorus and selenium, which aid the body's proper functioning.

In the Hispanic world, hake fillets may be found under different names or synonyms depending on the region, such as whiting fillets in some countries, or simply white fish fillets when referring to similar species. However, the most common and recognizable term is "hake fillets".