{"id":691,"date":"2025-08-06T20:33:04","date_gmt":"2025-08-06T20:33:04","guid":{"rendered":"https:\/\/muziohnossa.com\/?page_id=691"},"modified":"2025-08-06T20:33:59","modified_gmt":"2025-08-06T20:33:59","slug":"hake","status":"publish","type":"page","link":"https:\/\/muziohnossa.com\/index.php\/hake\/","title":{"rendered":"Hake"},"content":{"rendered":"\t\t
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Hake<\/h3>\t\t\t\t<\/div>\n\t\t
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Scientific Names<\/strong>
<\/strong><\/p>

Merluccius Hubbsi<\/em><\/p>

Other common names<\/strong><\/div>
\u00a0<\/div>
Argentina: hubbsi hake<\/div>
Brazil:\u00a0hake<\/em><\/div>
\u00a0<\/div>
Common name in<\/strong>\u00a0English<\/strong><\/div>
\u00a0<\/div>
Argentine hake<\/em><\/div>
\u00a0<\/div>
Geographical distribution<\/strong>\u00a0and behaviour<\/strong><\/div>
\u00a0<\/div>
It lives from the vicinity of Cabo Frio, in Brazil (22\u00b0 S) to the south of Argentina (55\u00b0 S), at depths between 50 and 500 m, with a more frequent average depth of 200 m. It tolerates a temperature range between 3\u00b0 and 18\u00b0 C, with optimum between 5\u00b0 and 10\u00b0 C. As for salinity, the observed limit values vary between 32.50 and 34.20 per thousand, the optimum would be above 33.50 per thousand. It carries out two types of migrations, one vertically, with a daily rhythm, and the other horizontally, with a seasonal rhythm. Through the first it ascends during the night to the upper layers of the sea to feed; in the second it moves in spring to shallower depths to reproduce, returns to waters of intermediate depths (70 \u2013 100 m), there disperses to feed in the summer and early autumn and then concentrates again in deep waters (150 \u2013 400 m).<\/div>
\u00a0<\/div>
Fishing fleet and<\/strong>\u00a0catching gear<\/strong><\/div>
\u00a0<\/div>
The species is mainly caught by the deep-sea fleet, but there are coastal vessels, based in Mar del Plata, Quequ\u00e9n, San Antonio, Puerto Madryn, Rawson and Comodoro Rivadavia, which fish in the area near these ports. The gear used is the bottom trawl.<\/div>
\u00a0<\/div>
Forms of commercialization<\/strong><\/div>
\u00a0<\/div>
It is the basis of the Argentine fishing industry. It is exported mainly as frozen fillet in various types of presentations (“fish block” and “interleaved”). The filet can be with little bone or without a bone, on which the “V-cut” is made. It is also exported headless and gutted (H&G) in a wide variety of presentations. It is also the most important species in domestic consumption, mainly processed as filet. For export, on a much smaller scale, it is processed in salting, its roe is marketed frozen and as fresh whole fish (by air).<\/span>\u00a0<\/strong><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Hake Scientific Names Merluccius Hubbsi Other common names\u00a0Argentina: hubbsi hakeBrazil:\u00a0hake\u00a0Common name in\u00a0English\u00a0Argentine hake\u00a0Geographical distribution\u00a0and behaviour\u00a0It lives from the vicinity of Cabo Frio, in Brazil (22\u00b0 S) to the south of Argentina (55\u00b0 S), at depths between 50 and 500 m, with a more frequent average depth of 200 m. It tolerates a temperature range between 3\u00b0 and 18\u00b0 C, with optimum between 5\u00b0 and 10\u00b0 C. As for salinity, the observed limit values vary between 32.50 and 34.20 per thousand, the optimum would be above 33.50 per thousand. It carries out two types of migrations, one vertically, with a daily rhythm, and the other horizontally, with a seasonal rhythm. Through the first it ascends during the night to the upper layers of the sea to feed; in the second it moves in spring to shallower depths to reproduce, returns to waters of intermediate depths (70 \u2013 100 m), there disperses to feed in the summer and early autumn and then concentrates again in deep waters (150 \u2013 400 m).\u00a0Fishing fleet and\u00a0catching gear\u00a0The species is mainly caught by the deep-sea fleet, but there are coastal vessels, based in Mar del Plata, Quequ\u00e9n, San Antonio, Puerto Madryn, Rawson and Comodoro Rivadavia, which fish in the area near these ports. The gear used is the bottom trawl.\u00a0Forms of commercialization\u00a0It is the basis of the Argentine fishing industry. It is exported mainly as frozen fillet in various types of presentations (“fish block” and “interleaved”). The filet can be with little bone or without a bone, on which the “V-cut” is made. It is also exported headless and gutted (H&G) in a wide variety of presentations. It is also the most important species in domestic consumption, mainly processed as filet. For export, on a much smaller scale, it is processed in salting, its roe is marketed frozen and as fresh whole fish (by air).\u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-691","page","type-page","status-publish","hentry"],"yoast_head":"\nHake - Muzio Hnos SA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/muziohnossa.com\/index.php\/hake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hake - Muzio Hnos SA\" \/>\n<meta property=\"og:description\" content=\"Hake Scientific Names Merluccius Hubbsi Other common names\u00a0Argentina: hubbsi hakeBrazil:\u00a0hake\u00a0Common name in\u00a0English\u00a0Argentine hake\u00a0Geographical distribution\u00a0and behaviour\u00a0It lives from the vicinity of Cabo Frio, in Brazil (22\u00b0 S) to the south of Argentina (55\u00b0 S), at depths between 50 and 500 m, with a more frequent average depth of 200 m. It tolerates a temperature range between 3\u00b0 and 18\u00b0 C, with optimum between 5\u00b0 and 10\u00b0 C. As for salinity, the observed limit values vary between 32.50 and 34.20 per thousand, the optimum would be above 33.50 per thousand. It carries out two types of migrations, one vertically, with a daily rhythm, and the other horizontally, with a seasonal rhythm. Through the first it ascends during the night to the upper layers of the sea to feed; in the second it moves in spring to shallower depths to reproduce, returns to waters of intermediate depths (70 \u2013 100 m), there disperses to feed in the summer and early autumn and then concentrates again in deep waters (150 \u2013 400 m).\u00a0Fishing fleet and\u00a0catching gear\u00a0The species is mainly caught by the deep-sea fleet, but there are coastal vessels, based in Mar del Plata, Quequ\u00e9n, San Antonio, Puerto Madryn, Rawson and Comodoro Rivadavia, which fish in the area near these ports. The gear used is the bottom trawl.\u00a0Forms of commercialization\u00a0It is the basis of the Argentine fishing industry. It is exported mainly as frozen fillet in various types of presentations (“fish block” and “interleaved”). The filet can be with little bone or without a bone, on which the “V-cut” is made. It is also exported headless and gutted (H&G) in a wide variety of presentations. It is also the most important species in domestic consumption, mainly processed as filet. 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