Look for glistening pure white flesh that is free of signs of dryness, grayness and browning. It should have a seawater fresh scent. Snow hake has white flesh that is low in fat and can range in texture from soft to firm.
It is sold whole, as fillets or steaks, fresh, frozen, smoked or salted.

Hake is easy to prepare since it has few bones.

Hake is a lean fish that is quick to prepare. It is generally pan-fried and drizzled with butter and lemon juice.

Hake has thick firm white meat with a delicious delicate flavor. It is versatile and provides excellent results, whether baked, poached, sautéed, grilled or roasted.

This fish can be used as a substitute in recipes that call for cod or flounder. It can be prepared like cod.

Cook in a Dutch oven with strips of bacon, onion, garlic, white wine, thyme and parsley. Serve with the reduced cooking juices.

Poaching
Put water, lemon juice and salt in a large pan. Bring to the boil, then simmer for 5 minutes. Add the hake and simmer for 2 minutes. Remove from the heat and leave to finish cooking gently in the cooking liquid.

Fishermen from the provinces on the Bay of Biscay, especially the Basques, introduced this fish into Spanish gastronomy, as for example, hake in potato casserole (Galician style). Coated with flour, it can be cooked in a pan with a little olive oil and served with a green sauce with some clams, or poached in cider with tomatoes and green onions.

The most famous hake recipe from the Basque country is called "Koskera," made with vegetables such as peas, asparagus, etc.

Firmin Arrambide of Les Pyrénées restaurant simply roasts it with garlic and serves it with clams in green sauce.