Fresh Hake / Merlu from France

TASTING NOTES FROM THE CURATOR

The Hake Merlu is the second most popular fish in France, next only to cod. It’s a very adaptable fish, widely appreciated by French chefs for its flaky texture and mild flavor.

PREPARATION AND PAIRINGS

Being mild and subtle in flavor, it’s able to used in a variety of recipes. The Hake Merlu fish can be sauteed, grilled, fried, baked, or poached. It’s popular to serve with sauces as it’s able to absorb the sauces well. Try it with a butter sauce, a creamy mushroom sauce, or beurre blanc. You can also serve it on saffron risotto, on pasta, or with some sauteed vegetables.

THE GOOD FISH

A non-oily fish, the Hake has a low calorie and saturated fat content, as well as being a great source of good fatty acids. These fatty acids (which includes the incredible Omega-3) can help decrease the risk of heart disease, obesity, and hypertension, as well as aiding in the development of the body’s nervous system. Aside from these essential fatty acids, Hake fish is also a good source of vitamin A, vitamin B-complex, vitamin-B12, vitamin-E, calcium, zinc, potassium, and magnesium.

Storage Instructions

Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.