Hake doesn’t get the respect it deserves. It’s a mild white fish great in many recipes. My mother always wanted hake for her chowders (she’d use part haddock, part hake and part cusk), and if you haven’t tried corned hake, you don’t know what you’re missing. See recipe section for my take on corned hake.
Hake is softer than haddock or cod and has a slightly stronger flavor. Don’t overcook!