Hake vs. Stockfish — What's the Difference?

The term hake refers to fish in the:

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.

Any of various marine food fishes chiefly of the genera Merluccius and Urophycis, closely related to and resembling the cods.

A fish, such as a cod or haddock, cured by being split and air-dried without salt.

A hook; a pot-hook.

A cod (or similar fish) having been cut open and cured in the open air without salt.

A kind of weapon; a pike.

(South Africa) The shallow-water Cape hake (Merluccius capensis)

(in the plural) The draught-irons of a plough.

Salted and dried fish, especially codfish, hake, ling, and torsk; also, codfish dried without being salted.

One of several species of marine gadoid fishes, of the genera Phycis, Merluccius, and allies.

Young fresh cod.

A drying shed, as for unburned tile.

Fish cured by being split and air-dried without salt

To loiter; to sneak.

A drying shed, as for unburned tile.

One of several species of marine gadoid fishes, of the genera Phycis, Merlucius, and allies. The common European hake is Merlucius vulgaris; the American silver hake or whiting is Merlucius bilinearis. Two American species (Phycis chuss and Phycis tenius) are important food fishes, and are also valued for their oil and sounds. Called also squirrel hake, and codling.

To loiter; to sneak.

The lean flesh of a fish similar to cod

Any of several marine food fishes related to cod