Hake fillet

Hake Fillet

Hake fillet (/heɪk fɪˈleɪ/) is a type of fish fillet derived from the Hake species of fish.

Etymology

The term "Hake" is derived from the Old Norse word "haki" which means "hook", possibly referring to the shape of the fish's jaw. The term "fillet" comes from the Old French word "filet" meaning "thread" or "strip", which describes the boneless piece of meat obtained from the fish.

Description

Hake fillet is a popular seafood dish in many parts of the world, particularly in Europe and North America. The fillet is typically white in color with a mild flavor and a delicate texture. It is often used in a variety of dishes, including fish and chips, grilled fish recipes, and fish stews.

Nutritional Value

Hake fillet is known for its high protein content and low fat levels. It is also a good source of essential nutrients such as Vitamin B12, Vitamin D, and Omega-3 fatty acids.

Preparation

Hake fillet can be prepared in a variety of ways, including grilling, baking, frying, or steaming. It is often seasoned with herbs and spices such as garlic, lemon, and parsley to enhance its flavor.

Related Terms

• Fish Fillet
• Seafood
• Fish and Chips
• Grilled Fish
• Fish Stew

External links

• Medical encyclopedia article on Hake fillet
• Wikipedia's article - Hake fillet

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