Hake can be recognised by its elongated body and its large mouth with many fine teeth. It has two dorsal fins: one is short and fairly high, the other is long and lower; it also has an anal fin. The hake is covered with small brown scales that can sometimes be speckled. The back is bluish-grey, the flanks rather light and the belly silvery-grey.
It can be prepared in many ways, as steaks, fillets, or simply steamed. It can also be cooked in the oven, even whole.