Hake are members of the cod family. However, the M. Australia are found only in New Zealand and Patagonia. They usually inhabit waters at depths of up to 800m and live for around 25 years.
Hake flesh is moist and white with few bones and a soft, delicate texture. A versatile fish, it can be baked, pan-fried or poached, or used in curries and soups.
(figures are for a 100g serving)
Fishing of hake is managed by the Ministry of Primary Industries using the Quota Management System (QMS). The allowable commercial catch for hake was set at 10,575,143 kg for the year ending 30 September 2019.