Specifics On Quality:
Pinky-White meat, very mild tasting, very unique sweetness, medium firm fillets.Primarily Sold As:
Whole, fillets or corned.Culinary:
Baked, broiled, fried, grilled or used in stew or chowders.Characteristics:
There are many types of Hake, but what is most commonly sold in Maine is White Hake -Urophycis tenuis or Red Hake - Urophycis chuss. It is often an overlooked fish but is very good. Many a downeaster will tell you about Corned Hake. Fresh hake raw, is pink and white to an off-white and has a opalescences appearance to it. When cooked, it turns white to an off-white. It can be hard to find from time to time, but when available it is generally abundant.
Hake - currently available at the Harbor Fish Market retail store.
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