Hoki is a saltwater fish from the hake family closely related to the cod. It lives in the waters of New Zealand and Australia in water up to 3300 feet deep. The fish market commonly sells hoki under the name New Zealand Whiting. It can also be found under the names of grenadiers, blue hake, whiptail or whiptail hake. They reproduce in large quantities and are fast growing, making them important fish commercially.

The average hoki is 3 to 4 pounds but they can grow to 15 pounds and 47 inches in length. They are a slender fish that is  blue-green to silver in color. Their meat is sold as fillets or whole and cleaned.  The hoki fillet is white in color and has a darker lateral line. Behind this line is an area of fat. In the United States this is often removed because of the strong flavor. When this is done it makes the fillet mild in flavor and is then used in many fast food restaurants as breaded fish sticks or patties. Retailers usually sell hoki frozen because it does not hold up very well.

Cooking Hoki

Grilled Hoki with Garlic Butter from Long Island Cafe, Windang NSW 2528

Hoki––Click on picture for photo credits

Hoki has a dense white flesh that is high in omega 3 and is fairly mild and slightly sweet in flavor. Because of its higher fat content it has a stronger flavor than most whitefish. The best way to cook it is to Bake, Broil, Deep fry, Pan fry or Poach. Click on one of the following links for directions for cooking.
bake fish
deep fry fish
poach fish

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