Most hakes are identified by their geographic origin. The New Zealand hake is found around the South Island, Chatham Rise, and Campbell Plateau at depths between 200 and 800 metres.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

This species is a well-managed and sustainable fishery in accordance with the Marine Stewardship Council's (MSCs) Principles and Criteria for Sustainable Fishing.  The MSC scheme follows international benchmarks to promote robust processes and uphold values of independence, transparency, impartiality, and stakeholder consultation.

To achieve MSC certification, a fishery must pass 28 performance indicators within three core principles: sustainable stocks, minimising environmental impact, and effective management.

Find out more about hake visit OpenSeas.

Hake are caught mainly by trawling.

Hake flesh is moist and white with few bones and a soft, delicate texture. Try it;

• marinated
• poached
• baked
• in a curry
• in a casserole
• soup/chowder

Hake, like its relative hoki, is particularly suitable for making fast-food products like fish fingers.

Hake is a good source of VitaminB12; and a source of Selenium, Iodine, Phosphorus, Potassium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.