mezzomediHake
Hake with very sweet, melt-in-your-mouth white flesh, a subtle marine flavor.
Hake is a delicate white fish with fine, tender flesh and a mild, slightly briny flavor. In Mediterranean cuisine, it is appreciated for its versatility, lending itself to both simple and complex cooking. A staple fish in Spanish, Portuguese, and French cuisines, it naturally accompanies tomato, olive, and Provençal herb garnishes.
Best pairings
Olive oil Classic88%A constitutive element, hake in extra virgin olive oil is an essential Mediterranean classic.
Tomato Classic86%Base for traditional Mediterranean sauces for Provençal or Italian hake.
Extra virgin olive oil Classic82%Hake with olive oil, gently cooked.
Garlic Classic82%Hake with garlic (merluza en salsa verde).
Flat-leaf parsley Classic82%Hake in green parsley sauce (Basque salsa verde).
Black olive Classic81%A classic Provençal pairing, black olives add saltiness and savoriness to white hake.
Clam Classic79%Hake and clams in Basque green sauce.
Thyme Classic79%Provençal herb that naturally complements hake baked or braised.
Caper Classic79%Capers and hake form a classic Mediterranean duo, with tangy and salty notes.
Lemon Classic78%Lemon on poached or grilled hake.
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In the kitchen
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Substitutes
FAQ
What goes with hake?
Hake pairs especially well with olive oil, tomato, extra virgin olive oil, garlic and flat-leaf parsley. A constitutive element, hake in extra virgin olive oil is an essential Mediterranean classic.
What can I substitute for hake?
If you don't have it, try: sea bass, sea bream, red mullet.