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There are several varieties of Hake that are common to waters near America and others that are more common near Europe, some of which are most often referred to as Gemfish.
hake Substitutes: haddock OR cod OR sole OR halibut OR tilefish (firmer texture)
haddock Substitutes: cod OR hake OR flounder OR sole
pollock = Boston bluefish Notes: Includes Alaska pollock = walleye pollock. Substitutes: cod ...
Hake
Various members of the cod family are known as hake and are available fresh or frozen, whole or as steaks and fillets. Mild, subtle flavour suitable for frying, poaching and in soups.
Halibut ...
Hake - of the cod family, this fish is easy to fillet and has soft white flesh.
Half-and-Half; Half & Half - is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. It cannot be whipped.
Hake:
This low:fat saltwater fish, related to the cod, is found in the Atlantic and North Pacific. It's flesh features a white, delicate flavor.
Halbtrocken: ...
Coley, hake, halibut, pollack, turbot or whiting may be used as satisfactory alternatives in these recipes (except in the omelette.) Whiting has a much finer texture than the other fish so deteriorates more quickly.
Braised hake with beetroot and winter salad
Bubble and squeak and candied shallots
Smoked roasted pigs' cheeks with pickled cabbage and thyme and mead...
See all recipes using cabbage ...
Haddock, hake, and pollock are
members of the cod family.
coda di bue (It.) Oxtail.
codorniz (Sp.) Quail.
coeur a la creme (Fr.) A cream-cheese dessert from provincial France
in which heavy cream and cream cheese are combined and molded ...
Darne - The Larousse Gastronomique describes a 'darne' as a transverse slice of a large raw fish, such as hake, salmon or tuna.
Dashi - A Japanese fish stock made with dried bonito and kombu seaweed.
merlu: hake, Merluccius merluccius
mérou: grouper, Epinephelus marginatus
mesclun Niçois: mixture of different baby lettuces
miche: a round loaf of bread, formed in a basket
mie: the white part of the bread, minus the crust (e.g.
In the Mediterranean when one mentions hake, one must talk about the Spanish. Although Spain, and Castile in particular, was similar to Sicily in the secondary importance that fish had in the diet and the economy, hake was the most popular of fish.
"great recipe . i used hake fish filets and didnt use flour just cornstarch turned out great loved the flavors that the five spice impart goes good..." more
Emeril's Chicken Tempura With Plum Sauce and Stir-Fried Veggies
2 Reviews ...
"Haddock," "Hake," and "Pollock" are close relatives of the cod. Cod is often battered and deep fried, but is also excellent in chowders and fish cakes. A popular fish for fish and chips restaurants, fish portion sandwiches and as filets.
a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are available fresh, sun-dried, salted or smoked.
It is also used as a general label for small members of the cod family, including pollack, haddock, hake, and whiting.
Cod - Most commonly sold as skinless fillets, a mild-tasting, snow-white fish has lean flesh with a big flake. Some substitutes include haddock, hake, and pollock. Note that scrod is a market term for cod, not a separate species.
Round fish, those with rounder, larger bellies and an eye on each side of their heads, have a backbone along their upper bodies, with a fillet located on each side. Round fish include cod, trout, bass, snapper, salmon, pike, haddock, hake, ...
In the cod and haddock the base of the first anal fin is not, or but slightly, longer than that of the second dorsal fin; in the whiting, pout, coal-fish, pollack, hake, ling and burbot, the former is considerably longer than the latter.
 See also: Fish, Water, Cooking, Butter, Sauce
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