Merluza (European hake)

An oceanic cod-family fish with white low-fat meat of a soft fibrous texture and a delicate sweetish taste, for frying in flour, baking in foil, grilling and cutlets.

Merluza (European hake) is an oceanic cod-family fish with a long silvery body, white low-fat meat of a soft fibrous texture, a delicate sweetish taste and a small amount of easily removed bones. It is fried in flour and breading, baked in foil and under sauce, steamed and grilled, braised in tomato Galician-style with peas and egg, made into fish cutlets and light soups.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Merluza (European hake), Raw: Calories 90.0 kcal, Proteins 18.3 grams, Fats 1.3 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories90.0 kcal

Proteins18.3 grams

Fats1.3 grams

Carbohydrates0.0 grams

Merluza (European hake), Fried: Calories 228.0 kcal, Proteins 18.6 grams, Fats 13.8 grams, Carbohydrates 6.4 grams per 100 g of product.

Calories228.0 kcal

Proteins18.6 grams

Fats13.8 grams *

Carbohydrates6.4 grams

Yield: 100 g raw → 98 g cooked

Merluza (European hake), Smoked: Calories 108.0 kcal, Proteins 23.4 grams, Fats 0.9 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories108.0 kcal

Proteins23.4 grams

Fats0.9 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 78 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Fish soup with hake, ouzo and star aniseEuropean cuisine | Soups

Fish soup with hake, ouzo, and star anise is a refined dish of European cuisine that combines the depth of marine flavor with aromatic spice notes. Hake, a tender and soft fish, harmoniously blends with creamy broth, while saffron gives it a warm golden hue. Anise vodka and star anise add a subtle sweet-spicy aroma reminiscent of traditional Mediterranean motifs. This soup not only warms on cold days but can also adorn a festive table with its elegance. It can be served with grated Parmesan and sprigs of fresh dill that enhance the depth of flavor. Historically, such soups were popular among fishing communities where the combination of fresh fish and aromatic spices was valued for their warming and nourishing properties.