a.k.a.: Whiting, red hake, white hake, silver hake, black hake, squirrel hake, ling

Waters:Northern Atlantic and Pacific Oceans

Description (in water): A slender fish, averaging 1 to 8 lbs., yet has been known to grow up to 60 lbs. There are at least a dozen species of hake, most of which are named for the color of the skin (red, white, silver, etc.).

Description (in market): Of the same family as cod and similar in many respects, hake is more coarsely grained with a slightly stronger flavor. Snow Hake has white flesh that is low in fat and can range in texture from soft to firm.

Sold as: Whole, fresh fillets or steaks, frozen fillets or steaks, smoked, salted

Best cooking: Can be prepared like cod, which is versatile and promises excellent results after baking, poaching, sautéing, grilling, and roasting.

Buying tips: Look for glistening, pure white flesh that is free of signs of dryness, grayness, and browning. Smell for seawater freshness.

Substitutes: Cod, whiting, dogfish, flatfish, ocean perch, pollock, rockfish, sea bass, red snapper, tilefish, weakfish, wolffish

Notes: Plentiful along the South African, South American, and Mediterranean coastlines, hake provides many countries with a good inexpensive source of protein.