Seafood
Hake
Hake (Merluccius Gayi)
Hake, (genus Merluccius), any of several large marine fishes of the cod family, Gadidae. They are sometimes classed as a separate family, Merlucciidae, because of skeletal differences in the skull and ribs. Hakes are elongated, largeheaded fishes with large, sharp teeth. They have two dorsal fins, the second long and slightly notched near the middle. The anal fin is also long and notched, and the pelvic fins are placed far forward, ahead of the pectorals.
The reproductive season of hake occurs during two periods in the year, but it is more intense and prolonged between September and October, therefore to protect the spawning of this species has been established a ban between 15 September and 31 October each year. This species is used for direct human consumption.
Hake is caught in Ecuador by two types of fleet, artisanal and industrial. Artisanal fishermen use bottom spinel (line of hooks) as a fishing gear and industrial fishermen fish with merlucera trawl; this economic activity generates work and foreign exchange for the country due to its export.
The INP's fishery researchers are studying this species to generate recommendations on fishery management measures that will allow for responsible and sustainable fishing.
The finesse and exquisiteness of its meat and the versatility it offers in the kitchen have made hake one of the most consumed fishes in the Basque Country and one of the greatest emblems of Basque gastronomy. Not in vain, it is precisely 'Basque style hake', in a green sauce with asparagus, clams and prawns, one of the most common recipes for preparing this delicacy. Hake is a marine fish, with a thin body and a wide head. The Romans consumed it in salt during the first centuries of our era and already in the fifteenth century it was caught and sold on our coasts. With the improvement of conservation techniques, hake began to reach the interior of all Europe.
It is a fish that is very easy to prepare and can be cooked in many ways: steamed, stewed, battered, baked, grilled... In this case, you would take advantage of a nape and good tails. It is precisely the great variety of cuts, slices, centres, medallions, etc. that can be made from its meat another of the characteristics that make it so versatile in the kitchen. One of the indications that the hake is already in its point and ready to eat is that the spine begins to separate from the meat.
Presentación
Presentation: QF, WR, HGT, BLOCK 10 Kg.
Class: Class I or Extra Class
Size: WR 100 – 200 / 200 -300 / 400 UP Grams
HGT 150 -250 / 250 – 350 / 350 -500 / 500 – 800 UP Grams
Box: A 10 kg plastified box.
Packing: Corrugated cardboard master box
40' HQ Container: 1.848 Palletized Boxes
Nota: All our products are compliant with European quality standards in Regulation (EC) No 1580/2007