Hoki

Scientific name:  Macruronus novaezelandiae 
Market name:  New Zealand whiting
Common names:  Hoki, New Zealand whiptail, blue hake and blue grenadier

The Hoki Story

Hoki is no looker, but a rather homely, tapered, rat-tailed specimen. It’s blue-green above and silvery on the sides and belly. Hoki belongs to the hake family Merluccidae. This deepwater species is harvested year-round from depths of from 600 to 2,500 feet by trawlers working waters off New Zealand, southern Australia and Tasmania. These vessels typically process and freeze the catch at sea. Hoki average between 3 and 4 pounds but can reach up to 15 pounds. Virtually all hoki consumed in the United States is imported frozen from New Zealand. Most fresh hoki fillets are marketed in New Zealand and Australia, though limited supplies are available for export. A significant share of New Zealand’s hoki resource is processed into surimi for export to Japan. Hoki is also excellent for forming into blocks and is suited to further processing into a wide range of value-added products.

Product Profile

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 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.

You Should Know...

The fat line in hoki is usually taken out, as it reduces shelf life. Removing the fat line makes the raw fish somewhat fragile, so handle with care.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
Calories 87
Fat Calories 15.3
Total Fat 1.7 g
Saturated Fat N/A
Cholesterol N/A
Sodium N/A
Protein 16.9 g
Omega-3 0.3 g

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.

Substitutions: Hake, Flounder, Haddock

Cooking Methods

Bake, Broil, Fry, Sauté, Steam

Primary Product Forms

Fresh (limited)

• Fillets

Frozen

• H&G
• Fillets
• Loins
• Blocks

Value-added

• Portions, specialty cuts
• Breaded/battered
• Surimi

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