Hake is a soft, white, flaky fish with a texture slightly more delicate in texture than haddock. It has a mild flavor and is lean and moist when cooked. Typical cooking methods include broiling, baking, frying, and steaming. If your diet is low on B vitamins, Hake is an excellent addition to your weekly meals. Other than B12 vitamins, it’s also a good source of riboflavin, vitamin E, and thiamin. Hake is also a natural source of iodine, calcium, magnesium, and zinc.
