Hoki

Common Name:

Hoki, New Zealand whiptail, blue hake, blue grenadier

Product Information:

Hoki has a delicate, sweet flavor similar to that of haddock after cooking. The lean meat is moist and firm but flakes easily. This cousin of the cod has moist, bright-white flesh, occasionally with pinkish tinges, that remains white when cooked.Hoki fillets are long and thin and have a strip of fat beneath the lateral line. This should be removed to improve flavor. Fat-line-out hoki makes an excellent alternative to cod, whiting, pollock and other groundfish species. Defatted blocks are excellent for breaded and battered portions.

Cooking Tips:

Fragile hoki is best if cooked frozen, except when breading, deep frying or stuffing. Hoki has a limited shelf life and should be cooked within 24 hours after it thaws. Don’t refreeze.

Cooking Methods: