According to the Marine Stewardship Council, hake are deep-sea members of the cod family, found on the continental shelf and slope to depths over 3,300 feet. Once considered a “trash fish,” they have fairly recently been reconsidered as a delicious food fish.
Along the lines of cod and halibut, hake is a mild fish, having a more subtle flavor than cod. Experts consider it one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. Hake can be sautéed, poached, or fried, but if you bake it, wrap it in prosciutto (or some such) to avoid drying it out. Seafood Watch rates is a "Good Alternate." Low mercury level. Kosher.
1 lb. for $14.99
-- Pan-Seared Hake with Kale and Chorizo (Bon Appétit)
-- Hake Wrapped in Prosciutto(Boston.com)