Hake (Urophycis Tenuis) is native only to the cold waters of the North West Atlantic. Hake has a softer flesh than cod with a fairly similar color. When it is cooked the meat tends to be lean and white with a mild, almost sweet taste. Hake also has a stonger shelf life than other white fish when dried.
|Bone-In Large Hake||50 lbs. (22.7 kg)|
|Bone-In Medium Hake||50 lbs. (22.7 kg)|
|Bone-In Small Hake||50 lbs. (22.7 kg)|
|Semi-Boneless Hake||40 lbs. (18.14 kg)|
|Semi-Boneless Hake (Bags)||24 x 1 lb (454 g)|