100% wild-caught New Zealand Hoki fish skin-on boneless fillet portions from New Zealand. Hoki fish comes from the Cod family and is also known as Blue Hake or Blue Grenadier fish. If you like Cod you'll like Hoki. One pack contains two or three big fillets with a total weight of about 450g (1lbs) or more. Hoki fish has firm succulent flesh with a delicate flavor. The fillets are white and flake easily when cooked. Hoki fish has a pleasant non-fishy smell, even when cooked. Hoki fish is more flavourful than most other white fish because of its higher fat content (essential and healthy Omega-3 fatty acids).
We highly recommend Hoki fish and chips with peas. Hoki also makes a great fish on the grill or oven. Simply season and wrap in aluminum foil. Hoki fillets are convenient, healthy and versatile. Suitable for most cooking methods such as baked, fried, grilled, steamed, curried and sauteed. Our Hoki - which is available in abundance - is fished by the well experienced New Zealand Sanford fishery and the fish has been independently certified as sustainable by the Marine Stewardship Council (MSC). The fish is frozen and processed at sea for extra freshness and has never been defrosted up until delivery to you. See more information and cooking instructions below.
| Contents | 1 pack contains 2-3 fillets |
| Weight | Approx. 450g (1lbs.) |
| Serves | Serves 2-4 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 2h |
| Cooking Method | Bake, Broil, 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 | Whiptail, Blue Grenadier, Blue Hake, Novozelandsky Macruronus, Langschwanz-Seehecht, Merluza Azul, Hoki de Nouvelle-Zélande Merluse, Merlu a Longue Queue, Merluzzo Neozelandese, Nasello Neozelandese, Nasello Azzurro, Hoki |
| Ingredients | Hoki fish |
| Cut from | Hoki Fillet |
| Category | Fillet |
| Packaging | Vacuum packed |
✔ From New Zealand’s beautiful and pristine waters.
✔ 100% wild-caught fish from regions around New Zealand's south island.
✔ Frozen and processed at sea. Never defrosted until delivery to you for extra quality and fresher taste.
✔ Skin-on and boneless fillets. Very convenient and versatile.
✔ Culinary composition: sweet flavor, delicate texture
✔ Suitable for a variety of cooking methods: bake, broil, fry, saute and steam.
✔ Rich in essential Omega-3 fatty acids.
✔ Hoki lives mainly in the middle water at depths from 300-900 meters and can be caught all around New Zealand with fishery peeking in June, July, August, and September.
✔ The New Zealand Hoki is certified as sustainable by the Marine Stewardship Council (MSC)
Sanford is one of New Zealand’s oldest fishing companies. They have been fishing in New Zealand waters since 1865 and today have a fleet of 13 inshore, 13 deepwater and 24 aquaculture vessels. Sanford respects our big blue marble and does everything to protect it. Images are real images from Sandford fishery, New Zealand.
| Species | Blue Grenadier, aka Blue Hake, Hoki |
| Fishing Area | Regions around New Zealand’s south island. |
| Region | Chatham Rise, Campbell Plateau, along the West Coast and in the Cook Strait |
| Farmed/Wild | Wild-caught, frozen at sea. |
| Fishing Method | Trawling is a method of fishing that involves pulling a fishing net through the water behind a vessel. |
| Traceability | We can provide the following data: fishing area, fishing trip, lot (batch) number, net weight, vessel/factory identifier, species name, the product code (includes size grade and quality grade), production date, repacking date, order dispatch date, order arrival to your door. |
| Export and Processing | Sanford |
| Energy KJ/100g | 347 |
| Protein (g) | 18.9 |
| Total Fat (g) | 0.7 |
| Saturated Fat (g) | 0.2 |
| Carbohydrate (g) | <0.1 |
| Sugars (g) | 0.1 |
| Sodium mg/100g | 55 |
Defrost the pack in the fridge overnight. Never defrost seafood on the countertop or leave at room temperature. Also please make sure you wash all utensils and hands thoroughly that came in contact with raw fish.
Use extra virgin olive oil or unsalted quality butter and heat the fry-pan. Use a non-stick fry-pan. The cast-iron skillet is a no-go.
Place fish fillets skin down on sizzling hot oil. This makes a crusty skin. Season with sea salt and freshly ground pepper. Optionally add ground dried lemon peels, garlic, and coarsely ground chili pepper for an extra gourmet taste.
After a few minutes reduce heat to medium and cover fry-pan with a lid to keep in the moisture and to cook the fillet faster and more evenly.
The fish cooks very fast so stay in the kitchen and keep an eye on it. Open the lid to check. The fish will become fluffy and opaque.
Flip the fish with a large spatula. Careful, the Hoki fish is very flakey.
All this fillet needs is sprinkles of freshly squeezed lemon. Some folks recommend the garlic, butter lemon sauce. We like it simple and fast.
Serve with fries and green peas for an authentic New Zealand fish and chips experience.
One pack comes with 2 or 3 fillets and is more than enough for two adults. Fish is a very healthy choice if consumed twice a week.
Enjoy.
