MERLUZA


European Hake or Hake from the Bay of Biscay ( Merluccius merluccius ) was called always just Hake. Now nevertheless, it has to use its last name. This is caused by the appearance, a few years ago, of different kinds of hake from other parts of the world. Although being quality fish they have nothing to do with our Hake. That is why from Alalunga we wish to highlight the "Queen of the Sea".

They are captured with a hook by Spanish boats in the Cantabrian Sea and in the fishing ground known as Gran Sol aswell. It is located in the south of the British Isles, where vessels move in search of the best specimens. Local fish markets of Celeiro in Lugo and Pasajes in Guipúzcoa are the place of disembarkation of the best pieces that can be obtained today and so they are our main hake suppliers.

At Alalunga we guarantee that all the hake that is made in our workshop comes from the Cantabrian fish markets and that is captured by means of sustainable fishing gear such as the hook. We have considered three cuts to make the most of hake's meat and we present it as follows:

European Hake Cheeks in Olive Oil


European Hake Cheeks confit in Olive Oil. It is the most exquisite part of the hake. In Artesanos Alalunga we handly make our creations just from fresh fish from the fish markets of the Bay of Biscay

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Cocochas de Merluza

European Hake Loins with Olive Oil


European hake loins in olive oil cooked in its own juice. Line caught hake purchased directly from local fish markets of the Bay of Biscay like Celeiro in Lugo or Pasajes in Guipúzcoa. In Artesanos Alalunga we handly make our creations just from fresh fish

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Lomos de Merluza

European Hake in Green Sauce


European Hake tails cooked in traditional Green Sauce. Line caught hake purchased directly from local fish markets of the Bay of Biscay like Celeiro in Lugo or Pasajes in Guipúzcoa. In Artesanos Alalunga we handly make our creations just from fresh fish.

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Merluza en salsa verde