Label
All
0
Clear all filters

Alan Davidson

Hake

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

hake is the name originally given to Merluccius merluccius, a member of the cod family which ranges from the Mediterranean to Norway.

The N. American species M. bilinearis is silver hake. Two members of the genus Urophycis in N. America also bear the name hake: U. tenuis, the white hake (or Boston ling), and U. chuss, the squirrel hake. They resemble the true hakes in having two dorsal fins and one anal fin and no barbel.

The mouth of the European hake is grey-black inside; that of the silver hake dark blue. The silver hake, in accordance with its name, has a silvery iridescent sheen when freshly caught.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title