European hake – nutritional profile, caloric content, and culinary preparation methods
Katarzyna Mazur
2026-03-17
3 min. read
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The European hake, scientifically designated as *Merluccius merluccius*, is a member of the cod-like order and belongs to the hake family. Its English common name derives from the Dutch term "hake," which alludes to the distinctive, hook-shaped contour of its jaw. Historical references to hakes date back to 1553, when they were documented under the Latin name *Marlutiu*, a designation that similarly highlighted their elongated, pointed cranial structure. A rigorous taxonomic classification was later established by the Swedish naturalist Carl Linnaeus in the mid-18th century within his seminal work *Systema Naturae*, where he definitively outlined the species’ position within the ichthyological hierarchy.
Other, of a thickness of not more than 10 mm
It is estimated that the main ancestor of all gill-bearing fish is the North-Eastern Atlantic catfish, from which two independent lines evolved, one along the western boundary of Europe and the other along the eastern border of North and Central America. The line closest to our world's side, the European, was then divided into two successive lines, the Norwegian and the Mediterranean. Although information on the first commercial fisheries dates back to the 18th century, the first half of the 20th century was the first in which large-scale fisheries began.
It's a little bit of a characteristic
Morschk is a fairly abundant fish Average sized fish reach about 140 cm in length and 15 kg in body weight, with an average age of 12 years. It adapts easily to different water depths manages to be both close to the bottom and the surface. Its halves are usually carried out from a depth of 70 370 meters, although they are observed up to a kilometer from the surface of the water.
It's a lot of calories
As a lean fish, it provides a lot of protein (about 17g) and a small amount of fat (around 2g). 100g of the product therefore has only 86 kcal, so it is not a high-calorie product.
It's a bunch of rules
Recipe for red pepper curry fillets Ingredients: 4 medium sized pepper filets; 4 tablespoons of red curry paste; 1 shredded and cut into avocado patches; 1 green cucumber cut into strips; 1 head of sliced Roman salad; 1 heap of chopped coriander leaves; 1⁄2 of a lemon juice; 1 teaspoon of salt; salt, pepper juice to taste. Method of preparation: fresh pepper fillets are to be crushed and thoroughly reduced to 180 min.