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Silver hake, Merluccius bilinearis Spotted codling, Urophycis regia. Hake / h eɪ k / is the common name for fish in the Merlucciidae family of the northern and southern oceans [1] and the Phycidae family [a] of the northern oceans. Hake is a commercially important fish in the same taxonomic order, Gadiformes, as cod and haddock.
The female hake are partial spawner, laying eggs four or five times during a spawning season with rests in between. [5] Spawning occurs between 100 and 300 m depth in the Mediterranean and in the Celtic Sea at depths no greater than 150 m (490 ft) . [ 1 ]
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Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae , are widely eaten as seafood around the world, especially in Asia (see the category of edible seaweeds ).
The blue grenadier (also known as hoki, blue hake, New Zealand whiptail, or whiptail hake, Macruronus novaezelandiae) is a merluccid hake of the family Merlucciidae found around southern Australia and New Zealand, as well as off both the Atlantic and Pacific coasts of South America from Peru to Brazil [1] at depths of between 10 and 1,000 m (33 and 3,300 ft).
Salt-baked chicken with the salt crust removed, ready for serving Typically delicate foods such as fish, chicken/poultry or vegetables are cooked using this method. In each case the aim is to lock in moisture, protect the food from drying, ensure even cooking, and maximise the flavour.
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