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The term hake refers to fish in either of:

• family Gadidae (subfamily Phycinae)
• family Merlucciidae (both subfamilies Merlucciinae and Steindachneriinae).

An old European source mentions a hake that was transplanted from the coast of Ireland to Cape Cod. It is uncertain which species this is, but the reference is given below:

This is an Irish salt water fish, similar in appearance to the tom cod. In Galway bay, and other sea inlets of Ireland, the hake is exceedingly abundant, and is taken in great numbers. It is also found in England and France. Since the Irish immigration to America, the hake has followed in the wake of their masters, as it is now found in New York bay, in the waters around Boston, and off Cape Cod. Here it is called the stock fish, and the Bostonians call them poor Johns. It is a singular fact that until within a few years this fish was never seen in America. It does not grow as large here as in Europe, though here they are from ten to eighteen inches in length. The general color of this fish is a reddish brown, with some golden tints - the sides being of a pink silvery luster.

Hake is also taken in large numbers in the Pacific ocean off the coast of British Columbia.

Hake as Food

Hake is used in Spanish and Portuguese cuisine. It is caught from shoals off the Atlantic Ocean and in the Mediterranean. This is very good in imitation crab meat.

References

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See also

• hake fillet

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