| Market Names |
Cape Capensis, Cape Hake, Whiting |
| Where Caught |
South Africa |
| How Caught |
Trawl, Longline, Handline |
Cape Capensis
Cape Capensis (Merluccius capensis and Merluccius paradoxus) is a member of one of the Hake families, Merluccidae. The other Hake family is Gadidae. There are many species of Merluccidae in the U.S. that are known as Hake and Whiting. Cape Capensis is the firmest and considered to be the best of the family. Most species of Merluccidae are known for their origin. Cape Capensis is from the deepwater of the Atlantic Coast of Africa from Angola to South Africa. It is a wild-capture fishery in Namibia and South Africa and most of the U.S. supply comes from South Africa.
Cape Capensis was historically overfished but in the last couple decades improved management and policies brought population levels up to sustainable and healthy levels. The “South Africa hake trawl fishery” is certified by the Marine Stewardship Council as sustainable and well managed. The "Net Benefits" of MSC certified Cape Capensis are many. Cape Capensis is not rated by the Monterey Bay Aquarium Seafood WATCH®, and should not be confused with other hake or whiting with inferior sustainability ratings.
| Sources | |
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Species NameMerluccius capensis and Merluccius paradoxus |
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SourceCape Capensis is found in the South Atlantic near Africa from Angola to South Africa. It is commonly fished in Namibia and South Africa and is one of the most commercially valuable fish in South Africa. It is a deepwater fish living in depths up to 1000 meters but usually is found around 150 to 450 meters. |
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SeasonalityCape Capensis is available frozen year-round. |
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Fishing MethodCape Capensis is wild-capture by bottom trawl, longline and handline. There is no aquaculture of Cape Capensis. |
| Features | |
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FlavorCape Capensis has a delicate, mild, lightly sweet taste and medium firm texture with large flake. It is the firmest of the all species of Merluccidae and is considered by many to be best Whiting species. |
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Dietary InformationPer 100g raw, edible serving of mixed species of Whiting: Source: USDA |
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AppearanceCape Capensis looks similar to Cod but is smaller. The body is silvery-white below and light brown above. The flesh is white and firm. |
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FormCape Capensis is currently only imported to the US in a frozen fillet form. Product is available in Frozen At Sea “FAS” shatter pack, skinless and boned fillet. |
| Uses | |
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PreparationCape Capensis is a versatile fish. It can be baked, broiled, sautéed, deep fried, steamed, pan fried, blackened, or poached. |
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SubstitutionCod, Pollock, and Flounder can substitute for Cape Capensis. |
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HandlingCape Capensis is best thawed under refrigerated conditions at 34-38 degrees F. Once defrosted product should be stored in a sealed plastic container and surrounded with ice for maximum shelf life. |
| Market | |
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Sizes and CutsCape Capensis is packed 2/10# Shatterpack and graded; |
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Pricing ScaleCape Capensis is an exceptional value in the skinless and boned whitefish category. Prices have remained very attractive and should remain that way due to the sustainable manor in which the fishery is managed. However, due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, current pricing and availability. |
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Shelf LifeCape Capensis which has been properly defrosted may be held refrigerated for 3-4 days. Frozen can be commercially stored for up to one year. |