New Hampshire Community Seafood Underdog selection of the week was Silver Hake. You may have heard this called whiting, ling, cod, black hake, white hake, or red hake. It is similar to Pollock, it has no scales and after being cooked the backbone and ribs came out quite easily.
I decided to treat it like brook trout and roast it. I dried the fish and then smeared it with a paste of tarragon, parsley, garlic, olive oil and lemon and then roasted it in a 450° preheated oven. As accompaniments, I served steamed asparagus and a rutabaga-white potato mash.
My only regret is that I now have to wait 2 weeks for my next Underdog delivery.