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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 offshore demersal trawl fleet consists of 53 trawlers. Twenty six fresh fish trawlers preserve hake on ice and return it to shore for processing, while 27 freezer vessels produce frozen headed and gutted (H&G) hake or sea-frozen fillets. [5]
Merluccius capensis (shallow-water Cape hake or South African hake) is a ray-finned fish in the genus Merluccius, found in the south-eastern Atlantic Ocean, along the coast of South Africa. It is a long, lean fish with a large head, similar in appearance to the European hake and the deep-water Cape hake .
Report Coverage : Details : Forecast Period 2024–2034: Base Year 2023: Market Size in 2023: $1.4 Billion : Market Size in 2034: $3.1 Billion : CAGR 7.3%: No. of Pages in Report
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).
Merluccius paradoxus, the deep-water Cape hake, is a merluccid hake of the genus Merluccius, found in the south-eastern Atlantic Ocean, along the coast of Southern Africa, south of Angola. Its range extends in decreasing abundance around the southern coast of Africa and into the Indian Ocean , but it is at its most plentiful in the cold ...
Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the hake from the refrigerator to bring to room temperature.
The Argentine hake (Merluccius hubbsi) is a merluccid hake of the genus Merluccius, found in the southwestern Atlantic Ocean, along the coast of Argentina, and Uruguay. This fish was described by an Argentine ichthyologist, Tomás Marini in 1933.