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Hake

Hake is a west-country fish, common in Devonshire, and often sold under the name of white salmon. It would be highly esteemed if it were expensive; but as it is cheap it is little used except amongst the poor. It may be cooked in the same way as halibut (see HALIBUT), but it is certainly most palatable when baked, as in the following recipes. If a whole fish be bought, and is too large to be used in one day, the thick part may be cut into steaks, and the tail end salted and put aside. It is, however, best when fresh. It is in season in the summer months.