Hake
Hake, also known as Pacific Whiting (Merluccius productus) is a medium-sized silver-grey fish found along the coast of British Columbia. Known for its delicate, soft white flesh and mild flavor, Hake is the most abundant fish resource in the region, reproducing in large numbers. These migratory fish are harvested by mid-water trawlers off Vancouver Island and are primarily exported to international markets, with a significant portion going to Eastern Europe. Hake are abundant in offshore waters, although they can also be found inshore, particularly in major inlets and bays like the Strait of Georgia.
Harvest Method: Bottom Trawl and Mid-Water Trawl
Season: Hake are harvested year-round
Flavour profile: Slightly sweet taste, and fine flake
Pacific Hake is a soft, delicate white fish with a mild, slightly sweet flavour and fine flake, prized for its versatility.
Pacific Hake are short-lived but prolific, typically living up to 20 years. Females reach maturity around three to four years, while males mature a bit earlier, at around three years. Hake spawn in BC waters from March to May, with peak spawning occurring in late April. The species is a nighttime predator, feeding on herring, shrimp, and crustaceans. Due to a specific enzyme in their flesh that causes rapid deterioration after death, Hake must be quickly processed. Immediately after the harvest, Hake are headed, gutted, sometimes tailed and flash frozen to maintain optimal quality. Using freezer vessels is an efficient way to freeze almost immediately after being caught to ensure the highest quality . Frozen Hake is exported worldwide, including to markets in Ukraine, China, and South Africa.
International Management
The Hake fishery in BC is part of an internationally shared, coastwide resource. The total allowable catch each year is established each year through a Treaty with the US, the annual management process including each country’s science, industry, and management groups. The BC industry plays a critical role in the socio-economic well-being of BC, with Hake being one of the most important groundfish species in the province. Over a 10 year span on average 59,569 metric tons of hake are harvested, which plays a critical role in supporting B.C.’s coastal communities through the high volume fishery. Through the industry group known as the Canadian Groundfish Research and Conservation Society, the BC hake fishery is MSC certified, and has been since November of 2010.
Flavour Profile
Pacific Hake is a mild, slightly sweet white fish with a soft, flaky texture that’s often compared to cod, though the flesh is noticeably more delicate. It is a versatile seafood option, ideal for use in soups, stews, or simply pan-fried for a quick, delicious meal. Hake is available for export in a variety of product forms to suit different markets and culinary needs, including Individually Quick Frozen (IQF) portions, Block Hake with the head and tails removed, and whole hake blocks.
