Tag Archives: Hake
The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.
Romeo Solviletti, General Manager for the Gloucester Plant of Connolly Seafoods (http://www.steveconnollyseafood.com) talks about Silver Hake and the return of Cod off the shores of Canada.
Marco Goulart cuts hake fillets fresh from the FV Marue (New Bedford). Hake is a large marine fish usually considered part of the Cod family.
Photos and videos © Kathy Chapman 2014
Aimee McGarry submits-
A picture of a 42 lb Hake that AJ Orlando caught while on a trip with Gloucester Fleet last weekend. He is accompanied by the first mate Archie MacLeod. Arch wrote a little about it in his last fishing report-
Let Your Boy Joey Explain it For You The Best Way I Know How- Through Pictures and Video
Heather Atwood has been looking for a lead for her upcoming story which you will be able to read in her Wednesday Column in The Gloucester Daily Times. So to help her sound like she somewhat knows what she’s talking about I was digging through the archives and found these posts from 2008 and sooner that many of our readers probably missed but are essential if you want to understand how fresh fish is distributed in Gloucester in modern times
Pictured below is hake. Hake is commonly used in fish cakes. It’s a good white meat fish.
Back when we used to handle fish an old time fisherman- Leo the Flounder would hang out in the mornings and tell old waterfront stories. He spent a good part of the last ten years of his life down the dock, sipping coffee and keeping us informed on what was happening around town. He was a character a real waterfront character and I miss him.
Anyway, about twice a year Leo would make a big pan of (poopieties) – not the right spelling but sounds exactly the way it is spelled. Poopieties were hake fish cakes fried up in the good Italian olive oil.
When we had a big trip of hake we would give Leo a couple of steakers (large hake) and he would fry up a batch. The thing I loved about them and I’ll never forget was the amount of garlic he would use. He’d try to kill you with the garlic. We would normally be working so hard that we would pound down a ridiculous number of poopieties and then as the day went on and you were sweating you could smell it coming out your pores.
Good times- I miss you Flounder.