Who hasn't eaten a hake fillet? An accessible fish, with a distinct flavor and very common in food service. Generally, the fillet is thin, and the most recommended preparation is breaded and fried.
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General information
General characteristics
There are at least 6 different species that are commercially exploited. The most prized species in America is the Argentine hake (Merluccious hubbis). They are of great economic importance, as they are exploited as a fishing resource in the countries where they are found, both for domestic consumption and for export.
Scientific name and other names
Merluccious hubbis
