Hake in brine

The hake is a white saltwater fish of which there are several species depending on their origin. The hake comes from the South African coasts and differs from the rest in that it has a more tender and softer flesh and a larger size. Its fishing season is usually between April and July.

At Frinsa, the hake is produced using a raw canning process, in which the food is cooked only once. This allows the final product to keep its properties practically intact, among which its high contribution of proteins of high biological value stands out.