. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 9. HAKE. Merlucchts vulgaris, Fleming-. Usual extreme length:-4 feet, but the majority of examples marketed seldom exceed 3 feet. Description: Body somewhat attenuated; head and mouth of fair size, the jaws armed with double rows of sharp, pointed teeth, others occurring- on the palate ; first dorsal fin short and almost triang-ular, followed by a continuous second dorsal extending- to a short distance from the tail; anal fin commencing- below the third ray o
. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 9. HAKE. Merlucchts vulgaris, Fleming-. Usual extreme length:-4 feet, but the majority of examples marketed seldom exceed 3 feet. Description: Body somewhat attenuated; head and mouth of fair size, the jaws armed with double rows of sharp, pointed teeth, others occurring- on the palate ; first dorsal fin short and almost triang-ular, followed by a continuous second dorsal extending- to a short distance from the tail; anal fin commencing- below the third ray of the second dorsal. Coloration dark cinereous grey above, lightening- on the sides and belly; interior of the mouth and g-ill-covers black. A deep-water and migratory species. The inshore movements of the Hake are very largly determined by those of its prey, , pelag-ic fishes such as Herring-, Mackerel, Pilchard, etc. The spawning- period extends from March to June. Range: From Norway to the Canary Islands, and throug-hout the Mediterranean. The species is more abundant on the South- West and extreme West of Britain than in the enclosed waters of the Irish Sea and Southern North Sea. Remarks:—The Hake is a table fish of excellent medium quality, the flesh being firm and not liable to rapid deterioration. One of the best methods of cookery is by frying in cutlets. Hake is also excellent for the preparation of fish cakes, and for pickling in spiced Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Swithinbank, Harold William, 1858-; Bullen, George E. London : Simpkin, Marshall, Hamilton, Kent & Co. , Ltd.
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