Red hake

Urophycis chuss, a cod relative of the western North Atlantic marketed fresh, frozen, and salted-dried. Its mild white flesh steams and bakes well in simple preparations, and smaller fish are diverted to fish-meal plants. Handled with the rapid chilling and hygienic discipline all groundfish require, it keeps a clean flavor and firm texture. Correct species naming matters in trade, where it must not be confused with related hakes, and regional quota management keeps harvests within sustainable bounds. Its delicate flavor suits gentle cooking methods that avoid overwhelming it.