What is Merluza called in the United States?

In the United States, Merluza is known as Hake.

What is Merluza called in the United Kingdom?

In the United Kingdom, Merluza is known as Hake.

What is Merluza called in France?

In France, Merluza is known as Colin.

What is Merluza called in Portugal?

In Portugal, Merluza is known as Pescada.

What is Merluza called in Italy?

In Italy, Merluza is known as Nasello.

What is Merluza called in Germany?

In Germany, Merluza is known as Seehecht.

What family does Merluza belong to?

Merluza belongs to Merlucciidae, the hake family.

Merluza

Fish · Merlucciidae

Merluza in English is Hake. It belongs to the Merlucciidae family; the names below show how the same fish is sold across international markets.
Merluza means hake in English; the exact hake species sold under the name varies by coast and country.

Roberto Pillon, CC BY 3.0, via Wikimedia Commons

Also called

🇺🇸🇬🇧Hake🇫🇷Colin🇵🇹Pescada🇮🇹Nasello🇩🇪Seehecht

Hake is a mild, white-fleshed fish from the cod family, softer and more delicate than cod itself. It is the most consumed fish in Spain and one of the most popular in Argentina. In France it is known as colin and is a supermarket staple. Its gentle flavor and flaky texture make it suitable for frying, baking, and steaming. Argentine hake (Merluccius hubbsi) is a related but distinct species.

Names by country

Country	Name	Notes
🇺🇸United States	Hake
🇬🇧United Kingdom	Hake
🇲🇽Mexico	Merluza
🇦🇷Argentina	Merluza	The most widely consumed fish in Argentina — typically breaded and baked
🇫🇷France	Colin	Colin is the French name — one of the most common supermarket fish in France
🇪🇸Spain	Merluzaprimary	The most popular fish in Spain — merluza a la vasca, merluza en salsa verde
🇵🇹Portugal	Pescada
🇧🇷Brazil	Merluza
🇮🇹Italy	Nasello
🇩🇪Germany	Seehecht

Culinary substitutes

Bacalhau

Both are mild, white, flaky Atlantic fish from the cod family — hake is softer and more delicate, cod is firmer and thicker.

Congrio

Both are Iberian stew and rice fish sold in thick cross-cut steaks — hake is softer and flakier, conger firmer and more gelatinous.

Peixe-espada-preto

Both are soft, mild, white-fleshed fish sold as thin boneless fillets and suited to light frying — hake flakes in larger sheets, scabbardfish is finer and more delicate.