The highest demand for hake has been in Europe. Hake has been primarily divided into three principal levels—fresh, frozen, and frozen fillet. Fresh hake is mainly supplied by European production and imports. Frozen hake and frozen hake fillet are effectively supplied by imports and European processing companies.
Hake is sold as frozen, fillets or steaks, fresh, smoked, or salted. When buying hake fillet or other hake product, consumers should look for hake with white flesh that is free of signs of dryness, grayness or browning. It should have a seawater fresh smell.

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