Scientific name: Engraulis encrasicholus (Linnaeus, 1758)
Seasonality: all year except September
Biological and ecological features of the species: It has an elongated body with prominent teeth that are present on both jaws, the lower one is longer than the upper one. It has two dorsal fins: the first is high and narrow, the second elongated, with a deep central indentation. The anal fin is symmetrical to the second ridge and has the same shape. Its back is grey-black in colour.
Max length: 140 cm
Minimum conservation reference size: 20 cm
Fishing gear: Bottom trawl
Nutritional qualities: Hake has white, lean, delicate and highly digestible flesh. These features make this food particularly suitable for young children. This species is a good source of proteins with a high biological value. Lipids are quite low, although omega-3 fatty acids are present in discrete amounts. As regards minerals and vitamins, hake is a good source of magnesium, zinc, copper and vitamin A.