Hake

Hakes are medium-to-large fish averaging from 0.5 to 3.6 kilograms (1 to 8 pounds) in weight, with specimens as large as 27 kg (60 lb).

[5] Indicators of quality in hake products for human consumption include white flesh free of signs of browning, dryness, or grayness, and with a fresh, seawater smell.

Hake are mostly found in the Southwest Atlantic (Argentina and Uruguay), Southeast Pacific (Chile and Peru), Southeast Atlantic (Namibia and South Africa), Southwest Pacific (New Zealand), and Mediterranean and Black Sea (Italy, Portugal, Spain, Greece and France).

These disasters destroyed most processing plants, especially manufacturing companies that produce fish meal and frozen fillets.

For example, the closed seasons for hake lasts approximately two months, in September and October, depending on the level of stock.

Supplemental restrictions forbid trawling for Hake in waters less than 200 metres (656 ft) deep (to avoid damaging non-target species habitat) and to minimize by-catch.

It is uncertain which species it was, but the Fishermens' Guide stated:This is an Irish salt water fish, similar in appearance to the tom cod.

Since the Irish immigration to America, the hake has followed in the wake of their masters, as it is now found in New York bay, in the waters around Boston, and off Cape Cod.