Wild-caught skin-on Hoki fish fillets from New Zealand. Hoki, also known as Blue Hake or Blue Grenadier has firm succulent flesh with a delicate flavor and low oil content. The fillets are white and flake easily when cooked. Hoki is ideal for most cooking methods including baked, fried, grilled, steamed, curried, and sauteed. Each pack weighs 450g (1lb) and contains around 2 individual fillets, in which the cut and shape may vary.
This scientific name for the Hoki fish is the "Macruronus novaezelandiae", and is not to be confused with our Hake fish fillets (Merluccius australis). Click here to check out the Hake fish fillets.
All fish are caught in New Zealand waters by the Talley's fishery which employs New Zealand fishermen. All catches are monitored and managed by the New Zealand Ministry for Primary Industries using government-regulated quotas to meet sustainability requirements. The fish is caught, processed, frozen, and packed in New Zealand only. We directly import the frozen fish to Japan from New Zealand and no further processing or repackaging is done locally. This way we can guarantee 100% traceability. These fillets hold the "Certified Sustainable Seafood" MSC certification - which is a way of showing that a fishery meets international best practice for sustainable fishing.
|Contents||1 pack contains around 2 fillets|
|Package size||20 x 3 x 29 cm (7.9" x 1.1" x 11.4")|
|Serves||Serves 1-3 depending on the recipe|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: approx. 2h
|Cooking Method||Fry-Pan, Deep-fry, Saute, Steam|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume the unopened pack within 2 days.
|Also known as||Hoki, Blue Grenadier, Blue Hake, Whiptail|
|Country of origin||New Zealand|
|Fishing area||Throughout New Zealand. Most abundant around the South Island.|
|Fishing season||Caught year-round. Season peek from June to September.|
|Sustainability||100% of New Zealand’s commercial catch is from sustainable fish stocks managed by the Ministry for Primary Industries of New Zealand using the Quota Management System (QMS) and enforced under the Fisheries Act. Certified as sustainable by the Marine Stewardship Council (MSC), the global gold standard for sustainability, since March 2001.
|Country of export||New Zealand|
|Processing||Deboned (there might be still some small minor bones left) and flash frozen in New Zealand.
Packaged locally in Japan.
|Traceability||100% from sea to table|
|Product category||Skin-On Fillet|
|Packaging||Vacuum packed together
|Nutritional Values||Per 100g serving
- Of which are sugars: 0.3g
Very easy to prepare for lunch or dinner.
Translated from Japanese: It's refreshing, so it's very easy to eat and I love it ❗
Translated from Japanese: I lightly beat it to make meunière, added it to soup and steamed and then broken it to put it into fried rice.
Compared to raw cod, it has almost no odor and is easy to eat as it’s without bones.
Translated from Japanese: In order to lose weight, I want to make fish for supper, so I ordered this again. It’s also useful when my son suddenly wants to eat fish. Just put this fish in a pot and you will get delicious soup stock, and it’ll get plumply, so my son will eat it just by using salt. Of course, it’s very delicious sautéed, too. Also when loosened and put in pasta. I live in an area where you can get natural fish, but it's expensive to buy in the amount that matches the stomach of my growing child. This one has a better cost-performance, so it’s really helpful.
Translated from Japanese: It was so delicious that I reordered. I cooked bouillabaisse.