Hake fillet

Hake fillet is a type of fish product made from hake and is largely used in Spanish cuisine. Hake has soft white flesh and thus make it easy to fillet. During the production of hake fillet, there are three steps that are particularly followed by hake processing industries. Firstly the headed and gutted hake fish is made free from ice. Secondly, the scales found on the hake are removed and finally it is graded and filleted.

• Hake fillet
  Hake fillet
• Hake fillets
  Hake fillets

Hake fillet is available in different gradings such as 2 - 4 Oz (70-90 g), 4 - 6 Oz (90-110 g), 6 - 8 Oz (110-130 g), 8 - 10 Oz (130-150 g), 10 - 12 Oz (150-170 g) and 12+ Oz (170-220 g).After the production stage, the hake fillet is trimmed for blood, bones fins, black membrane, fleas, loose fish scales and sorted. It is then packed and kept frozen in order to achieve a product temperature of approximately -18ºC.

Hake fish

Hake fish comes from the same family as Cod and Haddock. It is a small fish of averaging 1 to 8 lb in weight, but which has been known to grow up to 60 lbs. Hake can grow up to 1 meter in length and their lifespan can be around 14 years.However, they live into shallow water ranging from 200 to 350 meter depth. Hake species stay in profound sea water during the day and they come to the middle of the water during the night. They are actually undiscerning predators which feeds on species found near or on the bottom of the sea. The males and females hake fish look almost the same and is not easily differentiated.

After spawning, the hake eggs float on the surface of the sea and then the maggot develop which later becomes free swimming in the upper levels of the sea. After a certain period of time, the baby hake then migrate to the base of the sea which is approximately less than 200meter depth.

A total of 12 hake fish species are known. These are the:

• European hake Merluccius merluccius found in Mediterranean and black sea

• Argentinean hake Merluccius hubbsi found in Argentina

• Southern hake Merluccius australisfound in Chile

• Offshore hake Merluccius albidus found in USA

• Benguela hake Merluccius poli found in South Africa

• Shallow-water hake Merluccius capensis hake found in Southern Atlantic

• Deep-water hake Merluccius paradoxus found in Southern Atlantic

• Gayi hake Merluccius Gayi found in North Pacific

• Silver hake Merluccius bilienaris found in Northwest Atlantic

• North Pacific hake Merluccius productus found in North Pacific

• Panama hake Merluccius angustimanus found in Mediterranean Sea

• Senegalese hake Merluccius senegalensis found in Atlantic coast of western North Africa

Not all of them are viewed as an important aspect for commercial use but the species that have grown really fast and have recorded as really high captures are the Deep-water and Shallow-water hake.

Fisheries

The main catching method of deep-water hake is primarily trawling and shallow-water hake is mostly caught by inshore trawl[5] and longlining. Hake fish are mostly found in the Southwest Atlantic (Argentina and Uruguay), Southeast Pacific (Chile and Peru), Southeast Atlantic (Namibia and South Africa, New Zealand) and Mediterranean and Black Sea (Italy, Spain, Greece and France).

Over-exploitation of Hake fish

Due to over-exploitation, the commercial catch of Argentinean hake fish has declined drastically. About 80% of adult hake has apparently disappeared from the Argentinean Sea. It has been reported that Argentinean hake will not actually disappear from the sea but the stock will be so low that profitability will be almost zero and it will be ineffective for commercial use. In addition, this is causing massive dilemma in the employment sector as many people are losing their job in the fishing industries. On the other hand, prices of Argentinean hake are rising due to the scarcity of the product. Based on this fact, exports are decreasing sharply which is ultimately affecting the economic factor of the country.

On the contrary, in Chile exports of seafood especially Chilean hake have decreased dramatically. The exportation of hake fish has decreased by almost 19 percent. The main of this decline is due to the earthquake and tsunami that has hit Chile in February 2010. These disasters have destroyed most processing plants specially manufacturing companies dealing in the production of fishmeal and frozen fillets.

When it comes to European Hake, research has shown that catches are well below the historical level. This has ultimately led to depletion of European hake in the Mediterranean and Black Sea. However, there are different factors that might have caused this declination. It can be; too high Total Annual Catch, unsustainable fishing, ecological problems, juvenile catch or non registered catch.

Now, the only Hake species which is considered not to be over-fished is Cape hake which is found in Zone 47-Namibia. This has been stated by the Worldwide Fund. Namibia is the only country which has increased its quota for hake fish, resulting from 130,000 tonnes in 2009 to 145,000 tonnes in 2010. Furthermore, the Local Ministry of Fisheries has bounded to very strict rules and regulations regarding the catch of hake. For example, the closed seasons for hake fish lasts for around two months, September and October depending on the level of stock. This rule has been applied in order to ensure that regrowth of hake fish population are being allowed. Supplement restriction that has been imposed is; trawling for Hake is not allowed in less than 200 m depth so as not to affect the natural habitat of non-targeted species and to minimize by-catch.

Sustainable consumption of Hake fish

Nowadays, seafood has become one of the main sources for consumers around the world. Seafood products should be regarded as a very significant aspect as it provides a source of revenue to around 200 million people globally.

In order to safeguard the livelihood of fish species especially hake, all hake fishing industries need to join a certain type of certification programs. Some of the certifications that are mostly known are:

• Marine Stewardship Council
• Friend of the Sea
• Naturland

Marine Stewardship Council

Marine Stewardship council is one of the best certification programs known worldwide. It is a non-profit organization that seeks to contribute to the marine environment by recognizing and rewarding sustainable fishing practices for fisheries and seafood companies. Its aim is to also educate the public about the importance of choosing sustainable seafood and converting the seafood market into a sustainable source.

The MSC program is based on three main principles:

1. Managing fish stock

2. Minimize the impacts of the ecosystem

3. Good fishery management system

The use of the MSC eco-label on seafood products is only permitted if the product is traceable from sea to plate. This is known as the Chain of Custody. The traceability process ensures that consumers are getting seafood that is legally sustainable and marine environment has been respected accordingly. The MSC chain of custody certification is validated on a three years basis so as to ensure that the company continues to catch fish in sustainable ways and their loyalty to sustainable seafood has been maintained.

An example of a company in Namibia which is MSC accredited is Seawork Fish Processors (Pty) Ltd. Seawork Fish Processors (Pty) Ltd is a fishing and processing company based in Walvis Bay, Namibia specializing in the catching, value adding and marketing hake fish products such as hake fillet, frozen hake fillet, hake H&g, etc. Having more than 10 years experience in the fishing and processing industry, Seawork is recognized universally. Seawork is a MSC certified member and this entitles them to handle MSC certified fish from sustainable resources all over the globe. Furthermore, it ensures that every product leaving the factory can be traced from raw material level to the individual packing and sealing the product itself.

Nowadays, retailers and consumers are becoming more and more aware of sustainable seafood. Hypermarkets like Sainsbury and Mark & Spencer in UK, are deciding to have 100% certified fish on their shelves. Now, customers can find the MSC blue label on more than 600 products worldwide. Moreover, in 2010, the worldwide sales of MSC labeled products have increased by 76 percent as compared to 2009. As consumers and retailers are willing to pay more for sustainable seafood, sustainability should be regarded as a vital aspect.

Friend of the Sea

Friend of the Sea is a non-governmental organization working with fisheries and seafood companies in turn to safeguard the marine environment. It is an international project of certification for seafood products initiated from sustainable Basically, Friend of the Sea works in line with the article 30 FAO Guidelines for Ecolabelling of Marine Fisheries, which states that seafood products can only be certified the targeted species is not over-exploited. In order, to achieve the Friend of the Sea certification, fisheries need to abide with certain criteria which are:

• Targeted species should not be over-exploited

• Method of fishing should not impact the seafloor

• Method of fishing should generate a maximum of 8% discards

• All laws and regulations should be respected effectively

• Endangered species should not be by-catch

If all these criteria are met accordingly, the fisheries will attain the certification.

Naturland

Naturland is an association found in Germany who started years back to offer Naturland certification to operators who are involved in the production foodstuffs, Textiles, Cosmetics products, aquaculture, forest management and sustainable fisheries captures. The association also works with international operators who want to have a Naturland label in their products. When it comes to sustainable fishery captures, the main objective of Naturland is the sustainable use of resources, in ecological, social, and economical respect.

Commercial use of Hake fish

The demand for hake has been conventionally the most in Europe. Hake has been primarily divided into three principle levels which are fresh hake fish, frozen hake fish and frozen hake fillet. The fresh hake fish is mainly supplied by European production and imports. Frozen hake fish and frozen hake fillet are effectively supplied by imports and European processing companies.

Spain has been recorded as the highest consumption of hake fish as compared to other European countries with a yearly consumption of 6kg/person. Nevertheless, hake and other fish consumption have recently declined during the last decade but this still account for about 1/3 of the total fish consumed in Spain. The total hake consumption in Spain is around one half of the total European hake fish consumption. Other countries which follow are; Portugal, France and Italy.

In Spain, fresh hake fish are mostly purchased by restaurants through retailers. Nonetheless, processed hake products are distributed by hake fish wholesalers. Fishmongers, public markets and hypermarkets sell all kind of hake fish available. It can be frozen hake fillet, hake fillet skin-on, and hake fillet skin-ff or hake h&g.

In France, most fish are generally purchased in Hypermarkets but for hake fish, it is an exception. Only 50% of sales represent the whole market. In fact, due to lack of European hake fish, French wholesalers purchase fresh hake from external countries such as Argentina and Namibia which are then directly exported to Spain. Fresh hake fish is mostly exported to Spain.

In Italy most hotels, restaurants, supermarkets, hypermarkets and institutions sector plays an important role in seafood consumption. However, frozen hake fillet are mostly purchased by retailers and wholesalers which are then sold in Supermarkets and hypermarkets. Restaurants and hotels are the primary location for seafood consumption. Statistic has shown that household purchases of fresh hake fillet are higher than others.

Imports and exports of hake fillet

Frozen hake fillet is the main product that is exported from Argentina. But due to the hectic situation that Argentinean companies are going through, export of hake fillet has been dropped by 3% and 22% in terms of volume and value respectively. The main importers of hake fillet for the year 2010 were Brazil (46%; volume and 46%; value) and United States followed by Italy. Imports of hake fillet to Brazil has significantly raised by +69% in volume and +38% in value. Despite of this growth, hake fillet is the only one that has shown a decrease in the volume of exports in Argentina.

The main importers of hake fillet from Uruguay are Italy, Russia, Germany, Holland and France but nowadays exports from Uruguay has declined sharply due to the disaster occurred in February.

Buying of hake fish

Hake fish is sold in different types such as frozen, fillets or steaks, fresh, smoked or salted. When buying hake fillet or any other type of hake fish products, consumers need to purchase hake with white flesh that is free of signs of dryness, grayness or browning. It should have a seawater fresh smell.

Cooking of Hake fillet

Year ago, fishermen from the area of Bay of Biscay (Basque) brought the hake fish into Spanish gastronomy. An example is; hake in potato casserole (Galician style). The commonly known hake fish recipe from this country is called "Koskera,” which is made with made with a variety of vegetables like peas, asparagus vegetables such as peas, asparagus, etc.

Hake fillet is well known for its delicious texture and light flavor in many European countries as well as the United States. Hake fish is very easy to cook as it contains very few bones. Like many other types of freshwater and saltwater fish, hake fish also can be trimmed and filleted for a variety of culinary preparation. It is versatile and generate ideal results either it is baked, poached, sautéed, grilled or roasted. It is even used in soups in some cultures. However, Hake fillet is ideal for broiling in oven or cooking on a grill.

In addition, it is possible to make steaks from hake. Hake fillet steaks can be prepared in much the same way as Salmon. Hake fillet steaks along with lemon or lime juice, some spices and herbs can be an ideal dish for lunch or dinner. Hake fillet can be prepared in many different ways; it can be from a more formal meal to a simple meal for a casual gathering around the table.

Nutrition

People who are health conscious and who want to avoid cholesterol, preparing hake fillet can be an excellent meal as compared to red meat. Research has shown that red meat contains very high amount of fats and cholesterol whereas the fatty oil found in hake fillet is considered to have good cholesterol and low in fat content.

Hake fillet is an excellent source of protein which makes digestion easier and is also high in Omega-3. Based on the fact that Omega-3 is not manufactured by the body, consumption of hake fillet or any other hake fish products is considered to be an essential component.

There are two type of Omega-3 fatty acids found in hake fish which are: Eicosapentaenoic acid (EPA) and, Docosahexaenoic acid (DHA). Most of the fish we consume contains a majority of 18% of EPA and 12% DHA.

Docosahexaenoic acid (DHA) is a type of fatty acid found in fish such as hake. It is the most abundant omega-3 fatty acid found in the brain and retina of human body. Approximately 40% and 60% of the Polyunsaturated Fatty Acid are found in the brain and retina respectively. Moreover, DHA has the largest effect on the brain. In the human body, DHA is either present by the diet or through Eicosapentaenoic acid (EPA).

Eicosapentaenoic acid (EPA) is also a type of fatty acid found in fish. In the human body, EPA is obtained by the consumption of hake fish or fish oil In particular; this fatty acid is believed to have valuable importance in mental conditions such as Schizophrenia and also helps the reduction of developing certain types of cancer.

Scientists have proved that consumption of hake fish at regular interval in a meal decreases the risk of getting heart attack than those who don’t. Hake fish contains also a high amount of vitamin B12 and vitamin B6 which are essential for human body.

External links

• http://www.msc.org
• http://www.naturland.de
• http://www.seawork.com.na
• http://www.friendofthesea.org