Hake is sometimes referred to as “poor man’s haddock”, but really it’s just lesser known, not lesser in quality.  Hake belongs to the cod family, but is more delicate in texture than both cod or haddock. Beyond taste (mild, flaky and tender), there are many reasons to love hake.  It’s what’s referred to as an underutilized species, which means, essentially, there’s lots of it and so there are no concerns with overfishing or sustainability.  It’s versatile, and because of its mild flavor, more likely than not you can even get your kids to eat it! The hake we’re offering was caught by a fishermen named Rob Tetrault, who fishes out of Portland on his boat F/V Robert Michael. 

A portion of the sales from the hake we are selling will go to support food insecure Mainers through the Maine Coast Fishermen’s Association’s Fishermen Feeding Mainers program.

Enjoy flash-frozen, hake fillets shipped anywhere in the US!


Hake is a soft, white, flaky fish with a texture slightly more delicate in texture than haddock. It has a mild flavor and is lean and moist when cooked. Typical cooking methods include broiling, baking, frying, and steaming.

Try some of our favorite recipes below:

Mustard Roasted Hake

Hake Chowder

Miso Glazed Hake

View All Hake Recipes

box filled with many luke's lobster products


All of our flash-frozen products will arrive frozen, shipped in our 100% recyclable shipping boxes, via UPS. For more information on shipping, visit our FAQ here.

When you receive your raw, frozen hake store it in the freezer. When you are ready to eat, thaw it in a refrigerator until fully thawed (approx. 16 to 24 hours). Once thawed, consume within 2 days. 

Consuming raw or undercooked shellfish may increase your risk of food-borne illness. More information about the safety of consuming raw food is available upon request.

A man holding up a very large fish


Hake is not overfished nor is it subject to overfishing. Wild-caught hake is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. It is a good option as a substitute for cod which has been identified as being overfished. 

Hake fishery management measures include; permitting requirements, a cap on the amount of groundfish bycatch that fishing vessels can take, seasonal and spatial limitations throughout the Gulf of Maine and Georges Bank on fishing with small mesh, trip limits by mesh size and area, and in-season trip limit reductions and catch monitoring help prevent excessive catches.

a fishing boat


The hake fishery is open year round and operates from Maine down the east coast to South Carolina. Hake are caught by fishing vessels using bottom-trawl gear targeting other groundfish like hake, cod, and haddock. There is also some hook and line fishing for hake. Hake live in deep water and migrate in-shore during the warmer months. 

a horbor


The Island Institute and Luke’s Lobster have formed a strategic partnership to build resilience in the seafood supply chain and provide opportunities for Maine’s fishermen and aquaculturists. The joint endeavor between Luke’s Lobster and the Island Institute is a continuation of a longstanding collaboration; for years, these two entities have worked to strengthen Maine’s coastal economies, partnering with fishermen and community leaders to improve resilience along the shore.

raw fish on a wooden surface


Ingredients: Hake.

Sold by the 1lb pack.

Hake is lower in omega-3 fatty acids than other seafood choices. It is a good source of selenium, vitamin B, magnesium, and protein.