- DescriptionDeep-sea members of the cod family, hake have been fished from the Gulf of Maine since the early 1600s. It's similar in flavor to its relative, with a firm but flaky white meat texture, which makes it deliciously versatile. Serve it baked, poached, steamed, broiled, or fried with seasonings and sauces.
- Explanatory Information
Wild Hake Fillet
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