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Chef Michael Ferraro of New York City’s Delicatessen and macbar loves cooking with hake, explaining that "it’s a very tender white fish with similar characteristics to cod." He says that its great taste works well with frying, pan-roasting, and steaming, and because it’s not an overly popular fish, it’s affordable and still accessible. Despite hake not being a popular fish, it has succumbed to overfishing in the past years, but recent reports from the program state that it’s not nearly as threatened as it has been, and they’ve placed it on their "good alternatives" list so long as they’re wild-caught and from the U.S. areas of the Atlantic. If you come across hake at the store, try it using this cod recipe, which marinates it in a miso glaze before grilling it over an open flame.

Click here to see the Black Cod with Miso Recipe.

(Credit: Thinstock/iStockphoto)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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