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Research findings have found that the risk of heart disease, strokes, and hypertension can be decreased by consuming seafood, including Hake. A decent source of polyunsaturated fatty acids. Hake fish is among the best sources of essential nutrients, minerals, proteins and fat-soluble vitamins such as vitamins A, E and D. Hake comprises more than three times the amount of healthy Omega 3 acids compared to cod. It is a deep-water fish that is not oily and so, therefore, has low calories. Hake belongs to the white and lean fish category because of its low saturated fats content.
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Benefits of Frozen Hakeĭelectable, versatile, relatively easy to cook fish. Fish are being placed in bins of equal quantities and should be relatively close to the freezers before freezing. And along the actual production process, chilled conditions must exist. Hake fish are then filleted and stored as fillets. Headed fish create a much more compressed block, and heading enables bigger fish to be frozen. The gutting of fish occurs as soon as the fish is captured, not just to maintain continuity of supply but also to decrease spoiling. The end product could be the best market if fresh seafood and fish are frozen at sea. Sea-frozen hake, efficiently processed in both deck landing and freezer loading, if thawed, are almost impossible to distinguish when from the fresh fish stored for a few days in ice. These thick hake steaks may be grilled or fried or used in stews and soups. Frozen Fish Direct orders big fish between 3 to 5 kg and slice them into portions of juicy thick fillets. With an exquisite taste and a smooth, somewhat creamy texture, Hake is perfectly delicious. Although both fish possess white flesh, the flesh of the hake is juicier.