Hake
Merluccius merluccius · merluza · merlu
Hake: what every chef needs to know
Think Hake and you are looking at a white predatory fish from the family Merlucciidae found in the North Atlantic and Mediterranean at depths of 30 to 1,000 metres. It is especially popular in Spain and Portugal, where it is one of the most-eaten fish species. Hake flesh is white, lean, and has a soft, fine texture that cooks quickly; its low fat content means it dries out rapidly if overcooked. In Spanish cuisine, merluza en salsa verde (green sauce with parsley and garlic) is a national classic. Hake has few bones when properly filleted and has a mild flavour that pairs well with herb, garlic, or tomato-based sauces.
Hake: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Hake: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Poached hake in a green sauce of olive oil, parsley, garlic and white wine, a classic Basque dish.
Hake with fried potatoes, hard-boiled eggs, olives and cooked vegetables.
Poached hake fillet with a Dutch-style salsa verde: parsley, chives, capers and lemon.
Hake: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Poach in a court-broth or fish fumet; hake is fragile and falls apart if poached too long, so monitor carefully.
Use extra virgin olive oil at high heat for a slightly crispy surface; sprinkle with sea salt before frying.
Steaming is ideal for preserving the delicate structure; serve with a green herb sauce.
Hake: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Hake: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Hake is available year-round from Mediterranean and farmed sources. In Northern Europe, fresh supply is concentrated in autumn and winter.
Hake: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Hake: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Galician Albariño has a refined peach and citrus fruitiness with minerality that connects perfectly with hake and green herb sauces.
- Rias Baixas
- Alvarinho Vinho Verde
The light sparkling freshness and low alcohol of Vinho Verde pair with the mild flavour of hake.
- Vinho Verde
- Alvarinho sub-region
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Hake
At what temperature should you store Hake?
Store Hake at 0-2°C on ice (fresh); -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Hake professionally?
The primary professional technique for Hake is Poaching at 68°C for 8 minutes. Always verify core temperature with a calibrated probe thermometer.
Does Hake contain allergens?
Hake contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Hake?
Hake provides 80 kcal, 17.6g protein and 0.9g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Hake in season?
Hake is in season in Northern Europe during Sep, Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
