Oceanz Seafood - Auckland's premier Seafood Retailers

Fish of the Month
Hoki



 

Hoki is not only a great value fish species, it is actually one of the cheapest forms of protein available. Despite this Hoki is still underrated and domestic demand is a lot lower than it should be given taste and value. The vast majority of Hoki catch is exported.

The majority of Hoki is caught in the late winter – early spring period in the area around the Cook Straight and Hokitika Canyon.

Like all New Zealand fish species Hoki is actively managed under our Quota Management System. In 2012 significant restrictions were placed on the catch as numbers declined. These restrictions lead to a quick increase in stock levels to the point where the allowable catch has now been increased again and it has also been internationally recognised as a sustainable species by the Marine Stewardship Council.

Hoki flesh is off-white and when cooked is more flavourful than most other white fish due to its higher fat content. Hoki has delicate flesh and is suitable for most methods of cooking (except pan frying crumbed or battered hoki) as the fillet flakes easily. Fresh fillets are ideally suited for use in fish cakes, a fish pie, curry or chowder. It is also a good source of Selenium, Potassium, Iodine and Phosphorus.  Looking for a tasty Hoki recipe - see Michael van de Elzen's seafood chowder recipe