European Hake The European Hake is a fish with an elongated cylindrical body up to in length, narrow tail (caudal peduncle) with small scales, spiny dorsal fins with flexible spines; rounded pectoral fins; equal-sized ventral fins with branching rays. The European Hake has a large mouth with the jaws equally sized. The pharyngeal teeth are in bands on the upper and lower parts of the pharyngeal arch. They have 13-14 spines, 19-21 soft rays in the dorsal fin, 6 spinous rakers on the anterior part of the first-gill arch, and 7-8 soft rays in the pelvic fins. The eye is large with a blue-grey iris.
The European Hake's body is elongated with an oval, laterally compressed cross-section. Its overall coloration is dark brown dorsally, fading to white on the belly, while the scales are edged with narrow pink bands. The ventral fins have a yellowish color, with the distal part being darker.
The European Hake has a long and narrow caudal peduncle. Its mouth is small and inferior with protractile jaws; the maxilla does not extend beyond the vertical of the anterior margin of the pupil, while its lower jaw projects slightly. The gill rakers are spinous and rough. Its fins are hyaline to white, with the exception of the dark brown caudal fin.
Hakes are generally brownish or grayish on top, with paler sides and a white belly. Their scales are rather rough to the touch. They range in size from about lb (150 g) to over lb (600 g). Hake may live for up to 16 years.
Hakes are voracious predators that eat just about anything they can find. They prey on many types of fish, including anchovies, mackerels, herrings, sardines, menhadens, squid, and octopuses.
Hake is a saltwater fish known for its firm, lean flesh. It has an elongated, cylindrical body and a large head with sharp teeth. Two dorsal fins appear along the upper part of its body; the second one is long and slightly notched near the middle, while the anal fin is also long and slightly notched. The pelvic fins are placed far forward on the pectoral fins and there is a notch in the belly before the tail. The anal fin is also long and slightly notched while the pelvic fins are placed far forward on the pectoral fins. There is a notch in the belly before the tail. Hakes have small scales and rough, sandpaper-like skin. Their flesh is lean and firm.
Global european hake production
Global production of European hake has been declining in recent years. In 2013, global production was estimated at around 1.3 million tonnes, down from a peak of 1.6 million tonnes in 2008. The majority of European hake is caught in the northeastern Atlantic Ocean, off the coasts of Spain, Portugal, and Morocco. However, hake is also found in the Mediterranean Sea, and catches off the coast of Italy have been increasing in recent years.
European hake is an important commercial fish species and is harvested for both its meat and its roe. The majority of European hake is exported to other European countries, where it is highly prized as a delicacy. In Spain, hake is often served with potatoes and vegetables. In Portugal, it is commonly used in cataplana, a traditional dish consisting of seafood and vegetables cooked together in a sealed vessel.
Hake stocks in the northeastern Atlantic Ocean are currently managed by the International Council for the Exploration of the Sea (ICES). ICES has advised that the total allowable catch (TAC) for European hake be reduced in order to allow the stock to recover. In addition, ICES has recommended that fisheries target other species of fish, such as hoki and cod, which are not currently overfished.
The European Commission has proposed a TAC of 1.1 million tonnes for European hake in 2014. This TAC will be reviewed and updated annually, in line with the latest scientific advice.