Lobster is Baja California’s flagship seafood product, but another highly important species is also cultivated in the state: hake.
Alma Rosa García Juárez, head of Baja California’s Minister of Fishing and Aquaculture (SEPESCA), explained that the main hake fishing waters are located in the Gulf of California, just below San Felipe. Around 60% of the catch is exported to other countries, including Spain, where it is widely consumed.
“Hake is harvested in the Gulf of California—the main fishing grounds are just below San Felipe. The fish is caught in San Felipe but then sent to processing plants in Ensenada, from where it is distributed to all continents. The primary markets are the European Union, Russia, Ukraine, Africa, and the Dominican Republic. This fish is highly valued in other parts of the world, and we have strong commercial demand for it,” she stated.
She also noted that more and more restaurants in the region are choosing to include hake in their dishes.
Hake Dishes
Like most fish, hake can be enjoyed in tacos or ceviche. It can also be baked, served as a fillet, or made into fish meatballs.
Nutritional Benefits
Hake is a white fish, meaning it is low in fat and a heart-healthy option.
It is also rich in B vitamins—particularly B12, B9, and B2—as well as minerals such as phosphorus, potassium, iodine, and selenium.
