Hake species inhabit various oceans, these two species hailing chiefly from the South Atlantic and, traditionally, caught by the trawler freezer fleet. This involves the larger vessels in the Spanish fleet equipped with a greater technological level. Once caught, hake species are ultrafrozen at sea to guarantee the best quality in processing and preservation so that this product reaches the market in optimum conditions.
This white meat fish is one of the most popular species in Spanish cuisine, accepting different types of preparation, as we shall see in this recipe book. Hake is also delicious, a species that contributes to a healthy, nutritional diet low in calories.