Hake

The hake is a large fish, somewhat resembling the cod in appearance, but with a hook-shaped fin on the back of its head. The flesh is tender and white, and flakes easily. When very fresh, hake has a most delicate flavour, infinitely finer than cod. It is a useful fish for sauced dishes, as its bones are so easy to remove. The French call this versatile fish colin in Paris; merlan in Provence; and saumon blanc on menus everywhere. Generally moderate in price, it can be cooked according to any of the recipes given for cod, haddock or halibut, but is perhaps most successful poached, baked or sautéed.