Hake, related to cod and monkfish, hardy and easy to cook, might not top your shopping list like salmon. But with fewer restaurants ordering due to the pandemic, the fishermen who transport these varieties off the coast of Maine need you to buy them. A collaboration to encourage their use, between the Maine Coast Fishermen’s Association, a trade group; Gulf of Maine Sashimi, a high-end processor; Island Institute, a non-profit community group in Maine; and Luke’s Lobster, a restaurant chain; make the fish available nationwide, frozen, in Luke’s online store. Luke Holden, owner of Luke’s Lobster, serves the fish at his flagship restaurant in Portland, Maine, but said his other locations are too small to accommodate preparation. Hake is delicious sautéed or poached; Monkfish are excellent in stews and are sautéed. They sell each fish in two one-pound packs, $ 60 for hake, $ 55 for burbot, and $ 18 for shipping. The purchases also support Fishermen Feeding Mainers, for those in need.
Maine hake and monkfish, lukeslobster.com.