Hake

The European Hake is one of the most valuable commercial fish in the Mediterranean. The body is elongated and slender, with a silver-grey colour on the back and white on the belly. It has a large mouth with a black interior and is armed with two rows of very sharp, pointed teeth that tilt inward, preventing prey from escaping.

This is a benthic species that lives near the seabed and usually in areas with mud. The depth at which it is encountered varies by age and season, but it usually ranges from 70 to 400 metres, though it can reach as deep as 1000 metres. During the day, it remains inactive on the bottom, while at night it rises higher in the water column to hunt.

The European Hake is a voracious predator. Young individuals feed primarily on small crustaceans such as shrimp. As they grow, they become fish-eaters exclusively, feeding on other fish such as anchovies and sardines, smaller hake through cannibalism, and squid.

Its reproduction lasts almost the entire year, with peaks in winter and spring. This represents a significant advantage for the survival of the species. The eggs and larvae are pelagic. Males reach sexual maturity faster and at a smaller size than females.

It is one of the most important catches for regional fisheries. It is caught mainly by bottom trawlers but also with longlines and nets. The meat of fresh hake is white and soft, with a delicate flavour and few bones, and it has very high commercial value.

The International Union for Conservation of Nature classifies the European Hake as a species of Least Concern globally, although it is considered an overfished species in the Mediterranean. Scientific studies have raised the alarm because intensive fishing, especially by trawlers targeting young individuals, prevents fish from growing and reproducing. For this reason, the European Union has established a minimum catch size of 20 centimetres even though many scientists propose larger sizes.