Spain has the highest consumption of hake in Europe and the world, with a yearly consumption of per person. This works out to around half of all hake eaten in Europe. Though Spanish consumption of hake and other fish declined in the last decade (second fish consumption in the world after Japan), hake still accounts for about one third of total fish consumption there. Hake is the most common variety of fish served in Argentina and alongside beef and chicken, Hake Milanesa, is a standard option at all Argentine restaurants that serve Milanesa, which is one of the country's national dishes. Other countries that eat a lot of hake include France, Italy, and Portugal. In Spain, fresh hake are mostly purchased by restaurants through retailers. Nonetheless, processed hake products are distributed by hake wholesalers. Fishmongers, public markets and hypermarkets sell hake in various forms: frozen fillet, fillet skin-on, fillet skin-off, etc. In France, fish are generally purchased in supermarkets. Due to insufficient European hake, French wholesalers purchase fresh hake from external countries such as Argentina and Namibia, and then export them to Spain. Fresh hake is mostly exported to Spain. In Italy, hotels, restaurants, supermarkets, and institutional purchasers purchase much seafood. However, retailers and wholesalers purchase most frozen hake fillets to sell in markets. In Ireland, hake is a popular fish sold freshly from the Atlantic Ocean in supermarkets and by local fishmongers. In the United Kingdom, hake is used in fish and chips. In Hungary paprika batter-fried hake ("hekk") is the most sought after fish during the summer, especially in the Balaton area, and open air markets throughout the country Commercially saleable forms Hake is sold as frozen, fillets or steaks, fresh, smoked, or salted. Buying criteria When buying hake fillet or other hake product, consumers should look for hake with white flesh that is free of signs of browning, dryness, or grayness, and with a seawater fresh smell. Fisheries The main catching method of deep-water hake is primarily trawling, and shallow-water hake is mostly caught by inshore trawl and longlining. Hake are mostly found in the Southwest Atlantic (Argentina and Uruguay), Southeast Pacific (Chile and Peru), Southeast Atlantic (Namibia and South Africa), Southwest Pacific (New Zealand), and Mediterranean and Black Sea (Italy, Portugal, Spain, Greece and France). Over-exploitation Due to over-fishing, Argentine hake catches have declined drastically. About 80% of adult hake has apparently disappeared from Argentine waters.