---
title: "Chilean Southern Hake Cancato — Homemade Cancato de Merluza Austral Recipe"
description: "Versión en Español Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon, then layering sliced onion, cheese, tomato, and smoked longaniza on..."
url: https://www.chileanfoodrecipes.com/chilean-southern-hake-cancato-recipe/
date: 2026-07-26
modified: 2026-07-26
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/Chilean-Southern-Hake-Cancato-de-Merluza-Austral-Recipe.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Southern Hake Cancato — Homemade Cancato de Merluza Austral Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-cancato-de-merluza-austral/)

![Chilean Southern Hake Cancato — baked merluza austral fillets topped with smoked longaniza, cheese, and tomato](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/Chilean-Southern-Hake-Cancato-de-Merluza-Austral-Recipe.jpg)*Chilean Southern Hake Cancato — Homemade Cancato de Merluza Austral Recipe*

Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon, then layering sliced onion, cheese, tomato, and smoked longaniza on top, seasoning with merkén, oregano, and thyme, and baking covered at 180°C for 30 minutes — ready in 60 minutes total and serving 4 people.

A typical dish of southern Chilean and Chiloé cuisine, cancato de merluza austral combines the freshness of Pacific-caught hake with the smoky richness of longaniza and the melted creaminess of local cheese, creating the characteristic “blend of flavors” that gives the dish its Mapudungun name.

## How to Make Chilean Southern Hake Cancato?

Cancato de merluza austral is an oven-baked dish that relies on the layering sequence for its result: the hake fillets form the base, the onion provides aromatic moisture as it softens under the foil, the cheese melts over the fish and binds the toppings together, the tomato adds acidity, and the smoked longaniza delivers the defining smoky-fatty note that elevates the dish beyond a simple baked fish. A brief marinade of lemon juice and oregano before assembly — 15 to 20 minutes — significantly improves the flavor and keeps the flesh juicy throughout the bake.

## Nutritional Information

Each serving of Chilean cancato de merluza austral contains approximately 350 calories, 28 g of proteins, 20 g of total fats (7 g saturated), 15 g of carbohydrates, 4 g of sugars, 70 mg of cholesterol, and 600 mg of sodium. Southern hake (merluza austral) is a lean, high-protein white fish rich in phosphorus, selenium, and B-group vitamins that support bone health, thyroid function, and energy metabolism.

## Homemade Cancato de Merluza Austral Recipe

**Prep Time:** 30 minutes

**Cook Time:** 30 minutes

**Servings:** 4

### Ingredients

- 4 southern hake fillets (merluza austral), skin removed
- 2 smoked longaniza sausages
- 4 slices of mantecoso or chanco cheese
- 2 medium tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 lemons
- Merkén (smoked Mapuche chili), to taste
- Dried oregano, to taste
- Fresh or dried thyme, to taste
- Fine sea salt and black pepper
- Aluminum foil

### Instructions

1. **Prepare the fillets:** Preheat the oven to 180°C (356°F) for at least 10 minutes. Line a baking dish with aluminum foil. Arrange the skinless hake fillets in the dish and season with salt and pepper. For best results, drizzle with the juice of one lemon, add a pinch of dried oregano, and marinate for 15 to 20 minutes before proceeding.

1. **Prepare the toppings:** Peel the onion and slice into thin rounds. Slice the tomatoes (with or without skin) into thin rounds. Cut each longaniza into 1 cm slices without breaking them apart. Arrange all prepared ingredients within reach.

![Smoked longaniza sausage sliced into 1 cm rounds for Chilean Cancato de Merluza Austral](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/Smoked-Longaniza-Slices-for-Chilean-Hake-Cancato.jpg)*Step 2 — Smoked longaniza, onion, and tomato prepared for layering*

![Mantecoso cheese sliced for gratinating Chilean Cancato de Merluza Austral](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/Mantecoso-Cheese-for-Chilean-Hake-Cancato.jpg)*Step 2 — Mantecoso cheese ready to layer over the hake fillets*

1. **Layer and bake:** Distribute the onion slices evenly over the hake fillets. Place the cheese slices on top, then add the tomato rounds, and finally the longaniza slices. Season the entire surface with merkén, oregano, and thyme to taste. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until the cheese is melted and beginning to color. Serve immediately, accompanied by rustic roasted potatoes or a green salad.

## Additional Tips

### Marinate the Fillets First

A 15 to 20 minute marinade of fresh lemon juice, dried oregano, and a pinch of salt before assembly makes a noticeable difference. The acid from the lemon begins to denature the surface proteins of the fish, helping it retain moisture during baking and giving the flesh a brighter, fresher flavor that balances the richness of the longaniza and cheese.

### Choose a Cheese That Melts Well

Mantecoso, chanco, or gouda are the best options — they melt smoothly, contribute flavor, and form a light golden surface during the final uncovered bake. Avoid processed cheese slices, which tend to produce an oily pool rather than a creamy melt, and very aged hard cheeses, which can become grainy when baked.

### Do Not Overbake the Hake

Southern hake has firm white flesh but cooks faster than salmon or congrio. The covered phase (20 minutes) steams the fish gently through the moisture released by the onion and tomato. The uncovered phase (10 minutes) finishes the cheese. If the fillets are thick, add 5 extra minutes to the covered phase only — never extend the uncovered time, as the exposed fish surface dries out quickly.

| Ingredient | Standard Version | Substitute | Notes |
| --- | --- | --- | --- |
| Merluza austral | Southern hake fillets | Congrio, reineta, corvina, or salmon | Salmon pairs especially well with merkén and longaniza |
| Mantecoso cheese | Sliced | Chanco, gouda, or mozzarella | Avoid processed slices — they don’t melt cleanly |
| Smoked longaniza | Sliced 1 cm rounds | Smoked chorizo or bacon | Bacon gives more fat; reduce merkén if using |
| Merkén | Smoked Mapuche chili | Smoked paprika + pinch of cayenne | Add a drop of liquid smoke if available |

## Frequently Asked Questions (FAQs)

### What cheese works best for gratinating cancato?

The ideal cheeses are those that melt smoothly and contribute flavor: chanco, gouda, or mantecoso are the most reliable choices. Avoid processed cheese slices, which produce an oily rather than creamy melt. For a lighter version, fresh white cheese (queso fresco) can be used, though it will not form a golden crust.

### How do I prevent the hake from drying out in the oven?

Cover the baking dish with aluminum foil for the first 20 minutes of cooking to trap steam and keep the fillets moist. Remove the foil for the final 10 minutes to allow the cheese to color. Do not exceed 30 minutes total — southern hake cooks quickly and becomes dry if overdone.

### Where does the name cancato come from?

The name cancato derives from the Mapudungun word kankatu, meaning blend of flavors. The dish originated in the Chiloé archipelago, where local fish and seafood were traditionally wrapped in nalca leaves (Chilean rhubarb) and cooked directly over embers. The oven-baked version with cheese and longaniza developed as the technique spread to mainland southern Chile.

### Can I use a different fish instead of merluza austral?

Yes. Any firm white-fleshed fish works well: congrio (conger eel), reineta (pomfret), or corvina (croaker) are all good alternatives. Salmon is also a popular regional variation — its richer fat content pairs particularly well with the merkén and smoked longaniza.

## What Is Chilean Cancato de Merluza Austral?

Cancato de merluza austral is a baked fish preparation originating in the Chiloé archipelago and the broader southern Chilean coastal region, built on merluza austral (Merluccius australis) — the southern hake endemic to the cold Pacific waters off southern Chile and Argentina. The dish layers the hake fillets with smoked longaniza, local cheese, tomato, and onion, seasoned with merkén (the smoked Mapuche chili that is one of the defining flavors of southern Chilean cooking), and baked until the cheese melts over the fish and the longaniza renders its fat into the surrounding ingredients.

## History of Cancato in Chile

The word cancato comes from the Mapudungun kankatu, meaning blend or mixture of flavors, and the preparation predates Spanish colonization in the coastal communities of Chiloé. In its original form, local fish — merluza, congrio, or whatever the day’s catch offered — was layered with wild herbs, shellfish, and potato, wrapped in nalca leaves (the giant rhubarb native to the Chilean south), and cooked directly over wood embers or buried in ash. The oven-baked version incorporating European ingredients — cheese, longaniza, tomato, oregano — emerged during the colonial period and gradually became the standard form of the dish across southern and central Chile.

## Did You Know?

Merluza austral (Merluccius australis) is one of the most commercially important fish species in Chile, harvested primarily in the waters of the Chiloé archipelago, the Gulf of Corcovado, and the channels of Chilean Patagonia. Unlike its northern relative merluza común (Merluccius gayi), the southern hake grows larger, has firmer flesh, and carries a milder, slightly sweeter flavor that makes it particularly well-suited to baked preparations like cancato, where the fish must hold its shape during 30 minutes in the oven without breaking apart.

## Recommended

- [Chilean Salmon Cancato Recipe](https://www.chileanfoodrecipes.com/chilean-salmon-cancato-recipe/)
- [Chilean Baked Hake — Homemade Recipe with Potatoes](https://www.chileanfoodrecipes.com/chilean-baked-hake/)
- [Chilean Abalone Chupe — Homemade Chupe de Locos Recipe](https://www.chileanfoodrecipes.com/chilean-abalone-chupe-recipe/)
- [Chilean Crab Chupe — Homemade Chupe de Jaiba Recipe](https://www.chileanfoodrecipes.com/chilean-crab-chupe-recipe/)