Hake flesh is moist and white with few bones and a delicate texture. Hake fillets are ideal for portioning as they are of a relatively consistent thickness and texture.
Hake is of the Merlucciidae family and is restricted to NZ, but there are more than a dozen Hake species.
Juveniles are predominantly found in inshore regions shallower than 250m. The Hake caught here is a native to our waters, but similar species are also found around South Africa and South America.
Hake are widely distributed throughout New Zealand waters south of 40°S and reach a maximum age of around 25 years. Most Hake is caught off the west coast of the South Island, but smaller amounts are taken from the southern tip of the South Island and from around the Chatham Islands.
Hake have a dark silver-grey body above shading to white below. The body is slender and round with a square tail and wide head, large eyes and large mouth with teeth turned inwards.
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