Proteins

Hoki

Mild, flaky New Zealand white fish widely used for fish and chips and fillets.

Hoki is a deep-water fish from the waters around New Zealand and Australia with soft, mild, white flesh. It is a popular choice for battered fish and chips, fillets and processed fish products. Its delicate texture suits gentle cooking like baking, steaming or frying.

Hoki (Macruronus novaezelandiae) is a deep-water white fish native to the cold, productive waters of the Southern Ocean surrounding New Zealand and southern Australia. It has become one of the world's most important commercial fisheries precisely because of its qualities in the kitchen: a mild, clean flavor with subtle sweetness, a fine-grained but firm texture that flakes evenly when cooked, and a neutral profile that accepts bold seasonings and batters without resistance. The fish is lean—lower in oil than cod or halibut—which makes it vulnerable to overcooking but also particularly well suited to fried preparations where the crust provides moisture and the flesh stays tender within.

The commercial hoki fishery is notable for its investment in sustainable practices, earning Marine Stewardship Council certification since 2001 under New Zealand's strict Quota Management System. Most hoki is frozen at sea within hours of capture using individually quick-freeze (IQF) technology, meaning the product reaching kitchens months later is often genuinely fresher than so-called fresh fish that has endured extended chilled transit. This supply chain reliability has made hoki a staple in industrial food service and retail, but the fish deserves recognition in home kitchens as well—it is affordable, consistently sized, and endlessly adaptable, from classic beer-battered fish and chips to sophisticated preparations with brown butter and capers.

In raw form, hoki displays a characteristic translucent, bluish-grey skin with pale off-white flesh that turns opaque and large-flaked when cooked. The yield from whole fish to fillet is approximately 40–45%, and the fish takes well to all standard cooking methods: frying, grilling, baking, braising, or being flaked into cakes and pies. Its mildness is both its greatest asset—approachable even for those who find stronger fish unpalatable—and its limitation: without seasoning or sauce support, hoki can taste characterless on its own. Understanding this, and respecting its lean texture, unlocks the fish's full potential.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Fresh Hoki

Available primarily in New Zealand; sold as whole fish, fillets, or steak cuts; highly perishable—use within 1–2 days

Frozen Hoki Fillets

Most common commercial form; individually quick frozen (IQF) at sea to preserve freshness; available skinless or skin-on

Hoki Steaks

Cross-section cuts, typically 2–3 cm thick; ideal for grilling, pan-searing, and braising

Hoki Roe

Valued byproduct; bright orange-red in color; used in Japanese cuisine and traditional preparations

Common uses

Fish and chips — the single largest use globally; holds batter and crumbs exceptionally well without falling apartBeer-battered fillets — the classic Australian and UK pub preparation; cold batter with hot oil creates a light, crisp crustFish fingers and fish sticks — major industrial use due to consistent fillet size and firm texture that survives processingGrilled or baked fillets — simply seasoned with lemon, butter, and herbs; best when not overcookedFish cakes and fishcakes — flaked hoki binds well with potato and seasonings; holds shape during fryingSashimi and crudo — fresh hoki used in some Asian markets for raw preparations; source from reputable suppliers with proper freezing protocols for parasite destructionFish pies and savory pastries — shredded or diced hoki in creamy sauces; the mild fish absorbs rich dairy beautifullyCrumbed or panko-coated portions — standard retail and foodservice format; coating protects the lean flesh during cooking

Tips & pitfalls

Do not overcook — hoki is lean and dries out quickly; remove from heat when internal temperature reaches 52–55°C and the flesh turns opaque but still looks slightly translucent at the very center
Salt the fish 10–15 minutes before cooking to firm the flesh and improve texture; this is especially useful before frying or grilling
If using frozen fillets, thaw slowly in the refrigerator overnight; rapid thawing at room temperature causes moisture loss and a mushy texture
For fish and chips, keep the batter cold and ensure frying oil is at 180–190°C; too cool an oil results in a greasy, heavy crust that steams the fish
Pat fillets completely dry before any coating—batter, crumbs, or flour—to help the crust adhere and achieve even browning
Hoki absorbs seasonings easily — use this as an asset with bold flavors like malt vinegar, curry sauce, remoulade, or caper brown butter
When buying fresh, look for clear eyes (if whole), bright red or pink gills, and a mild ocean smell; any ammonia or sour odor indicates spoilage
Frozen-at-sea hoki is often genuinely fresher than so-called fresh fish that has spent days in transit — do not dismiss frozen as inferior
Avoid reheating cooked hoki multiple times; the lean flesh dries out rapidly and the texture becomes tough and unappealing

Nutrition

No USDA FoodData Central match for Hoki yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Hoki yet.

Good to know

Scientific Name: Macruronus novaezelandiae
Also Known As: Blue hoki, New Zealand hoki, blue grenadier, winkling (UK)
Origin: Southern Ocean waters around New Zealand and southern Australia
Habitat: Deep waters, typically 200–800 meters depth
Peak Season: Year-round; major commercial fishery operates March–August
Flavor Profile: Mild, clean, slightly sweet; neutral enough to take on batters and sauces
Texture: Fine-grained, medium-firm; flakes when cooked; low oil content
Color (Raw): Translucent, bluish-grey skin; pale off-white flesh
Color (Cooked): Opaque white with large, tender flakes
Yield: Approximately 40–45% fillet recovery from whole fish
Storage (Fresh): 1–2 days refrigerated at 0–2°C
Storage (Frozen): 6–9 months at –18°C or below; most commercial product is frozen at sea
Sustainability: MSC-certified sustainable since 2001; managed under New Zealand Quota Management System

Substitutes

Haddock — Similar mild flavor and flaky texture; excellent choice for battered and fried preparations; slightly more expensive but readily available
Alaska Pollock — Comparable price point and neutral flavor; widely used in the same industrial applications; can be substituted 1:1 in any recipe
Blue Grenadier (Australian) — Same species or closely related Merlucciidae family member; interchangeable in most recipes with identical cooking properties
Cod — Firm, white, mild — excellent 1:1 substitute with slightly more oil content for better moisture retention; typically more expensive than hoki
Coley (Saithe) — Leaner and slightly stronger flavor than hoki; good budget alternative for battered fish where cost is a priority