Hake or Cod
At Hamiltons Fish, cod and hake are two of the white fish we buy most weeks from Brixham Fish Market. Cod is the one almost everyone reaches for first. Hake, a close relative, is far less familiar in British kitchens, which is a quiet shame, because on the Continent, and in Spain in particular, it is held in the highest regard. The two share a clean, mild character, but they differ in texture, in flavour and in the story behind how they are caught.
What is hake?
Hake is a member of the same family as cod and is caught around the British and Cornish coast. It has a long, slim body and produces a fine, soft fillet. The flavour is mild and slightly sweet, a little more delicate than cod. Much of the hake landed in the South West has long been sent to Spain, where cooks prize it above almost any other white fish. It is well worth claiming back for the British table.
How hake and cod differ
The main difference is texture. Cod has a firm flake that holds together well and breaks into large, clean pieces. Hake is softer and finer, with a more tender flake, so it wants a slightly gentler hand in the pan. In flavour, both are mild, with cod a touch more neutral and hake carrying a faint sweetness. If you like the cleanness of cod but want something a little more delicate, hake is a natural step across.
A note on sustainability
Hake is a genuine good news story. Stocks in British and European waters have recovered strongly in recent years and the fish is now plentiful, which makes it a sound choice from well-managed, sustainable fisheries. Cod is more variable and depends a great deal on where it is caught, so the source matters. Alot of of our white fish is bought at the Brixham auction when available, which keeps the supply chain short and traceable.
How to cook hake
Hake suits gentle cooking. A pan-fry, skin side down, gives you a crisp skin and a soft, moist interior in a few minutes. It also roasts well and holds up nicely in stews and one-pan dishes, where its sweetness comes through. Because the flake is soft, handle it carefully and stop cooking as soon as the flesh turns opaque.
How to cook cod
Cod is more robust and forgiving. Its firm flake takes well to roasting, baking and, of course, the batter and fry of fish and chips. A thick fillet roasted with a little oil and lemon is a simple and reliable supper.
Frequently asked questions
Is hake cheaper than cod?
It varies with the catch and the season, but hake is often comparable to cod and sometimes a little less. Both are sold by weight and prepared to order, so the price reflects the day's landings.
Does hake taste fishier than cod?
No. If anything hake is milder than cod, with a faint sweetness and a finer, softer flake. Neither is a strong-tasting fish.
Which is more sustainable, hake or cod?
Hake currently has the stronger case. Stocks around Britain and Europe have recovered well and the fish is plentiful. Cod depends far more on where it is caught, so the source is what matters.
Can I substitute hake for cod?
Yes. Hake works in almost any cod recipe. The one thing to remember is that its flake is softer, so handle it a little more gently and avoid overcooking.
Both are landed at Brixham and prepared to order. Try Wild Hake or browse fresh cod, see the full white fish range, or keep a few portions to hand with a Mixed Fish Box or Fish of the Day Box.
