Whitefish & large species
Monkfish
Monkfish tails have firm, lobster-like flesh without pin bones, the base of Portuguese 'arroz de tamboril' and monkfish skewers.
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Hake: wholesale supply from Portugal
One of the most consumed whitefish in Portugal and Spain. Argentine hake offers value frozen portions, European hake premium fresh fish.
Overview
Hake (Merluccius hubbsi, Merluccius merluccius) is a lean species found in the South-West Atlantic (Argentina and the Patagonian shelf) and the North-East Atlantic and the Mediterranean. Its flesh is white and flaky, which makes it well suited to boiling, frying, oven baking and steaming.
Gialmar supplies Hake fresh and frozen, depending on season and landings. Fresh fish is bought at Portuguese port auctions through our branches, iced at once and delivered in our own refrigerated trucks. Frozen stock, held at our Tondela and Lajedo plants, covers the rest of the year.
We supply Hake to wholesalers, retailers, restaurants, caterers, processors and importers in Portugal and international markets. Every lot is traceable from origin to delivery under our HACCP plan and IFS Food certification. MSC-certified supply is available for specific lines only, so please ask before ordering.
Available presentations: Whole, Fillets, Heads and Steaks. To receive a quotation, tell us the presentation, size grade, glazing for frozen product, packing format, volume and delivery point. We do not publish a price list, because prices follow season and landings; we confirm them per order.
Keep fresh Hake on ice at 0–2 °C and use it within the shelf life on the label. Store frozen product at −18 °C or below and thaw it slowly in the refrigerator.
Merluccius hubbsi, Merluccius merlucciusScientific name
Whitefish & large speciesCategory
LeanFat content
Fresh and frozenSupply
Presentations
Whole
Whole Hake, graded by size; gutting and cleaning on request.
Fillets
Fillets cut to size, skin-on or skinless depending on species.
Heads
Heads for fish stock, soup bases and processing.
Steaks
Cross-cut steaks for portion control in food service and retail.
Frequently asked questions
What is the scientific name of Hake?
Hake is traded as Merluccius hubbsi, Merluccius merluccius, a whitefish found in the South-West Atlantic (Argentina and the Patagonian shelf) and the North-East Atlantic and the Mediterranean.
Is Hake available fresh or frozen?
Both. Fresh supply depends on season and landings at Portuguese ports; frozen stock is available all year.
Which presentations of Hake can I order?
Whole, Fillets, Heads and Steaks. Other cuts and packing formats can be discussed for regular volumes.
How is Hake usually cooked?
Its flesh is white and flaky. Typical uses are boiling, frying, oven baking and steaming.
How do I get a price for Hake?
Send the presentation, volume and delivery point through the quotation form or to geral@gialmar.com. We reply with availability and a quotation; there is no public price list.
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A white-fleshed codling from the Patagonian shelf, used as an affordable alternative to hake and cod in stews, bakes and fried steaks.
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Bogue
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View product →Request a quote for Hake
Tell us the presentation, volume and delivery point. We reply with availability and price.