Hoki (Macruronus novaezelandiae) is also known as blue grenadier, blue hake, or whiptail. Hoki is a wild-caught fish, caught in the cooler waters of southern Australia and New Zealand, plus the Pacific and Atlantic coasts of South America . Hoki are long and sleek, growing up to 1.3 m in length!
Hoki is a white fish most often found in New Zealand and around Southern Australia, as well off the Pacific and Atlantic coasts of South America. Hoki is also known as blue grenadier, blue hake, New Zealand whiptail, whiptail or whiptail hake.
-Merluccius bilinearis from the western North Atlantic, where it is called hake or whiting.
There are a number of different species of hake available for sale in Australia. The majority of imported product comes in frozen from South Africa and New Zealand, which catch three different species of hake.
Alternative species to Hake are Cod and Haddock. Hake has an uncomplicated, subtle taste combining the flavour of cream with a hint of salt.
Fishy fillets
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
The at-sea Pacific whiting, also known as hake, processing sector operates off the U.S. West Coast from the U.S./Canadian border to the Oregon/California border. It consists of large factory vessels that process catch at-sea. Regulations for the sector are set by the Pacific Fishery Management Council .
5. Believe it or not, the Filet-O-Fish is actually fish. McDonald's uses Marine Stewardship Council certified wild-caught Alaska Pollock.
A campaign dubbed 'Australia's Most Wanted' has been launched to help raise awareness and increase the odds for those on the hunt for the Season 7 Million Dollar Fish. The slippery suspect was last seen in Darwin Harbour wearing a red tag, as reported by key eyewitnesses.
Hake is sometimes referred to as “poor man's haddock”, but really it's just lesser known, not lesser in quality. Hake belongs to the cod family, but is more delicate in texture than both cod or haddock.
You could also do a moqueca (although it is not an authentic fish for that dish). Hake is not particularly cheap.
In fact, it is considered "source of potassium and phosphorus" and a fish of "high selenium content". So hake has at least four unquestionable benefits for a healthy diet; It is low in fat, low in calories, a source of high-value protein and a singnificant content of vitamins and minerals.
Our famous Filet-o-Fish® and Happy Meal® Fish Fingers use Hoki or Pollock. All our fish comes from Marine Stewardship Council certified sustainable fisheries, which means we're helping to safeguard fish stocks for the future.
Hoki is usually sold as frozen fillets internationally but is also available at fresh seafood counters in New Zealand and Australia.
Paulin said hoki was valued on the global market because it was a very white-fleshed fish which was different to the more available cod or pollock species. Because of this, however, the price of hoki on the world market fell in between cod and pollock, which meant hoki would follow when one moved.
White fish
Good choices include King George whiting, flathead and snapper. Plus: It's official – all Australian fish species have now been analysed and every variety has enough omega-3s to be a 'good source'.
Firm white fish that are caught around Australia and can be used deliciously and successfully in most recipes include: Barramundi, Snapper, Flathead, King George Whiting, Flounder, Dory, Ling, Blue-eye Trevalla, Coral Trout, Bream, Emperors, Morwong and Mahi Mahi.
Shrimp, tuna, clams—the most popular seafood items in the United States are familiar names to both seafood lovers and the occasional consumer.
Kenny Longaker's Story. The Bering Sea is one of the best places to catch wild Alaskan Pollock. McDonald's is the other. From the dock at Dutch Harbor, Kenny Longaker sets out on his boat, the Defender, to catch the wild Alaskan Pollock used in our Filet-O-Fish® sandwich.
We only use quality 100% Australian RSPCA Approved chicken, supplied by familiar brands like Baiada and Inghams. Our signature cheese is made in Bega, NSW.
Ingredients: Alaska Pollock Fillet (Allergen Ingredient: FISH) (75%), Allergen Ingredient: WHEAT Flour, Water, Allergen Ingredient: Modified WHEAT Starch, Corn Flour, Salt, Corn Starch, Yeast, Thickener (Sodium Carboxymethyl Cellulose). Prepared in the restaurants using non-hydrogenated vegetable oil.
Some of the very best pairings for hake – whether it's grilled, oven baked, or pan fried – include curried lentils, caponata, warm chorizo and chickpea salad, lemon and rosemary mashed potatoes, couscous with olives and sun-dried tomatoes, roasted Mediterranean veggies, and pasta with mussels in tomato sauce.
White hake are a member of the cod order and have a barbel (whisker) on their chin.
Cod or haddock are most often used for fish and chips, but hake makes a delicious alternative with its lovely firm meat.