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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 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 merluccius, the European hake, is a merluccid hake of the genus Merluccius. Other vernacular names include Cornish salmon and herring hake. It is a predatory species, which was often netted alongside one of its favoured prey, the Atlantic herring, hence the latter common name. It is found in the eastern Atlantic from Norway and ...
White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.
Oily fish have oils throughout their tissues and around the gut. Examples of oily fish are salmon, tuna, mackerel, herring and anchovy. Oily fish is not headed and gutted on the fishing vessel because it contains oil and this can be hazardous as it will lead to oily surfaces. Thus, to minimize risk, oily fish are processed at the fish ...
The red hake or squirrel hake fish, Urophycis chuss, is a species of phycid hake. It is found in the Atlantic Ocean at depths between 10 and 500 m. It grows to about 30 in (75 cm) and 7 lb (3.2 kg). Red hake are edible, and are sought out by recreational fisherman as a gamefish.
Examples of oily fish include salmon, tuna, mackerel, herring and anchovy. Due to the oil content, gutting and heading is avoided to reduce the risk associated with oily surfaces. The oily skin is kept as it retains the quality of the flesh. The filleting process is almost the same for the whitefish breeds, but oily fish is mostly canned.
Eating oily fish containing long-chain omega-3 fatty acids may reduce systemic inflammation and lower the risk of cardiovascular disease. [ 9 ] [ 10 ] Eating about 140 grams (4.9 oz) of oily fish rich in omega-3 fatty acids once per week is a recommended consumption amount.