Hello, hello, lovers of grilled, baked, or whatever fish you like. Welcome to another episode of Paulina Cocina! Today I want to introduce you to hake and bring you my hake recipes . A very noble fish that, whether fresh or frozen, offers a tenderness and a good disposition, regardless of how we choose to cook it and how we season it.
If there's a healthy dish that works equally well for a luncheon with guests or a light, uncomplicated dinner, it's undoubtedly baked hake. A very simple recipe that makes the most of the ingredients' properties and results in juicy and delicious dishes.
Hake is a fish with white flesh and a very mild flavor , which is why it's almost always a favorite among all. It has a very low calorie content . It's also rich in complete proteins , or those of high biological value. It also contains various minerals and vitamins.
It's a classic, and baked hake is the simplest way to cook it. It requires almost no work; the real work will be the oven, and for this recipe, we leave it all in its hands.
We love fish, but there are several problems with it, and one is that frying it takes away that lightness that fish has. Fortunately, there are many ways to bake it, some more elaborate, and there are key techniques to retain all the juice.
In the Southern Cone of America, it is available almost year-round in Argentina and Chile. Its fishing season is between May and July. Common hake is the most well-known and consumed fish among Argentines and also the most sought-after in international markets.
It is advisable to consume fish meat between 3 and 4 times a month or once a week, not excessively, although it is not harmful, these periods of consumption are recommended.
