Hake

Hake

The consumption of seafood in Ireland is very much on the increase with us Irish finally embracing what is possibly our greatest food source and marine resource. Although the Irish territorial waters contain some of the best fishing grounds in Europe possibly making our marine natural resources the most significant of all our resources, for some crazy reason we have allowed the EU take control of our seas and we control only a tiny percentage of the allowable catch or quota. The world demand for food is very much on the increase and Ireland is incredibly well placed to take significant long term advantage of this increasing demand. SO LETS START GETTING BACK FULL CONTROL OF OUR WATERS!
One fish which our waters are rich in is ‘Hake’ and its smaller relative ‘Silver hake’ indeed when in prime condition hake is a difficult fish to surpass. Hake (Merluccius merluccius) is classified as a codfish and can grow up to a meter in length. The fish is impressive with a smooth grey skin, large eyes and an impressive barracuda like set of teeth. Hake are night hunters with the main season beginning around September. The flesh is delicate and should not be allowed overcook, also its best to cook hake on the bone as the flavour is far superior. The head of the fish is full of flavour and makes a good addition to the seasoning of many fish soups. The Portuguese people regard hake as a favourite food as do the Spanish.

To cook hake

Get your fish monger to cut the hake into either fillet or better steaks cut through the bone. Season the fish with sea salt and black pepper, freshly crushed, then flour lightly. Heat a thick based non-stick pan and add a little clarified butter then place the fish gently onto the pan and allow to cook gently for about 5 minutes. Turn the fish and repeat the process on the other side. Then remove the fish from the heat and place a cover on top of the pan allowing the residual heat of the pan complete the cookery process. The fish is cooked when the flakes of the fish start to separate, or if cooked on the bone the flesh can be eased away from the bone. You might have to cook the fish a little longer especially if the pieces of fish are large.

A very simple salad to serve with your hake is a vine tomato and baby spinach salad.
Cut one vine tomato per person into wedges and use about 100 grams of baby leaf spinach.
For the dressing mix 40 ml balsamic vinegar with the juice of one lemon then add 40 ml extra virgin olive oil. Whisk the dressing then toss the spinach leafs and tomato in the dressing.

By Michael O’Meara
Chef of Oscars bistro Galway city www.oscarsbistro.ie