Hake
Merluccius merluccius
A chef's favourite white fish that's only recently come back into fashion after MSC certification of North Sea and west coast stocks. Firm, flaky, pearly flesh with a slightly sweeter flavour than cod or haddock. The Spanish, inevitably, buy most of what Scotland lands.
At a glance
Northern hake stocks have recovered significantly. MSC-certified sources are sustainable.
Best choice: MSC-certified Northern hake
Avoid: Southern hake from overexploited Bay of Biscay stocks
Seasonality
Best quality: Winter months for prime fish.
Best value: More affordable than cod. Reasonably priced year-round.
Frozen: Hake freezes well. MSC-certified frozen hake is an excellent product.
How to buy
- Very white flesh
- Mild smell
- Soft when raw but firms on cooking
Where to buy
Supermarkets: M&S and Waitrose fairly regularly. Occasionally Sainsbury's.
How much to buy
Storage
Fridge: 2 days
Freezer: 3 months
How to prepare
Prep time: 5 minutes
Cooking methods
Pan-fry gently 3–4 min per side. Bake at 180°C for 15 minutes. Suits creamy sauces and paprika-based preparations. Hugely popular in Spanish cookery — bacalao and similar.
- Rough handling (soft flesh breaks easily)
- Overcooking the thin tail end
Recipes
Hake with salsa verde
- Pan-fry hake, serve over salsa verde of capers, parsley, and olive oil.
Baked hake with chorizo
- Bake hake on a bed of chorizo, peppers, and tomato at 190°C for 20 minutes.
Drink pairings
Nutrition per 100g
If you've eaten it in Spain and wondered why it's less common in Scotland, the answer is cultural not quality-based. It's genuinely excellent fish. Ask your fishmonger to order it — MSC-certified Northern hake is widely available in the wholesale market.
Hake vs…
Frequently asked questions
Is hake sustainable?
Northern hake stocks have recovered well and MSC-certified hake is on the MCS green list. Avoid Southern hake from the Bay of Biscay which remains under pressure.
Why is hake so popular in Spain?
Hake (merluza) is the default white fish in Spanish and Portuguese cuisine — versatile, good value, and widely distributed in Atlantic waters. It suits olive oil and paprika-based cooking perfectly.
When is hake in season?
Peak season for Scottish hake is October–March. Winter months for prime fish.
How do you cook hake?
You can pan-fry, roast, bake or poach Scottish hake.
More species guides
Langoustine
Scotland’s most valuable seafood export — and, bafflingly, a product most Scots have never eaten. Also called Dublin Bay prawns, Norway lobster, or scampi in its cheapest incarnation. Fresh, whole langoustines landed on the west coast are one of the great seafood experiences in the world.
Cod (North Sea)
The backbone of Scottish fish and chips. North Sea cod has been through stock collapse and recovery cycles; look for MSC-certified Icelandic or Barents Sea if you’re unsure about provenance.
Scottish Salmon
Scotland’s most exported food product by value. Virtually all salmon you buy is farmed — wild Atlantic salmon is critically endangered and mostly reserved for catch-and-release sport fishing. Look for RSPCA Assured or organic labels for higher welfare.
Native Oyster
The traditional British native oyster is in season when there’s an ‘R’ in the month. Loch Ryan is the last commercially active native oyster bed in Scotland. Meatier, more metallic, and more characterful than the common Pacific rock oyster.
Mackerel
Cheap, sustainable when line-caught, and a brilliant introduction to oily fish cookery. Scottish line-caught mackerel in late summer is one of the best value food items in the country.
King Scallop
Hand-dived scallops from the west coast are one of Scotland’s premier luxuries. Much better than dredged, with zero seabed damage and notably plumper meat. Pay the extra.
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