Corned Hake (Slack Salted Hake)

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Here’s an old new England style slack-salted Corned Hake recipe that Bill Gerencer shared with us. Bill is the buyer for our oldest (30 years) supplier, M. F. Foley, in Boston and New Bedford. He was a commercial fisherman in his younger days and this is a dish he used to cook onboard his vessel (notice the canned cream corn from the galley’s pantry). Thanks Bill!

  • 3 lbs. Hake fillet
  • kosher salt
  • 5 large potatoes
  • 1 can creamed corn (heated)
  • 1 lb. diced salt pork (fried)
  • 1 fresh onion and 1 large cucumber diced and marinated in white vinegar for 20 minutes

Day 1
Cover the bottom of a glass baking dish with about 1/4 inch of salt. Lay the hake fillets on top of the salt. Cover the hake fillets with another 1/4 inch of salt—lighter over the thinner parts of the fillet. Place in the refrigerator over night.

Day 2
Remove from the refrigerator, drain off liquid and rinse fillets. Cut and boil the potatoes. Cut the hake into 5 oz chunks. In a separate pot, cover the hake with water and bring to a boil. Once the hake starts to boil, remove from heat, drain and add to the potatoes and let boil for 2 more minutes. Remove and drain. Serve with creamed corn and marinated onions/cucumbers and add the salt pork on top. Enjoy!

Monahan's Seafood

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