Fish of the Month Feature: Hoki
At Evans, we believe understanding where our food comes from is just as important as enjoying it. Each month, our Fish of the Month series takes a closer look at a different species of seafood, exploring its history, flavor, and place in the world of fish and chips. This month, we're featuring Hoki, a mild white fish that has become a favorite in kitchens around the world for its versatility and sustainability.
Hoki (Macruronus novaezelandiae)
Hoki, sometimes called Blue Grenadier, is a deep-water fish found primarily in the cool waters surrounding New Zealand and southern Australia. It inhabits depths ranging from approximately 200 to 800 meters (650 to 2,600 feet), where it feeds on small fish, squid, and crustaceans.
Although Hoki may not be as widely recognized as Cod or Haddock, it has become one of the Southern Hemisphere's most valuable commercial fisheries. Its mild flavor, delicate white flesh, and flaky texture make it an excellent choice for a wide variety of dishes, including the classic fish and chips.
New Zealand is the world's largest producer of Hoki, and the species has become an important part of the country's fishing industry. Strict fisheries management, including scientifically determined catch limits, seasonal monitoring, and ongoing stock assessments, has helped maintain healthy Hoki populations for decades.
Because of these management practices, many New Zealand Hoki fisheries have earned certification from independent sustainability organizations. While no wild fishery is without challenges, Hoki is often cited as an example of how careful management and science-based regulations can help protect fish populations while supporting coastal communities and commercial fishing.
Like many seafood species, sustainability depends on where and how the fish is harvested. Choosing responsibly sourced Hoki helps encourage fisheries that prioritize healthy oceans, long-term fish populations, and responsible harvesting practices.
In the Kitchen
Hoki's mild flavor and tender, flaky texture have made it a favorite in restaurants and home kitchens alike. Its delicate white flesh works well with frying, baking, grilling, steaming, and poaching, making it an incredibly versatile fish for a wide range of cuisines.
In New Zealand, Hoki is commonly served as classic fish and chips, often accompanied by thick-cut fries, tartar sauce, and lemon. Across Australia, it frequently appears grilled with fresh herbs and vegetables or lightly battered and served with salad. In Italy, Hoki can be prepared al cartoccio, a method of baking fish in parchment paper with olive oil, garlic, tomatoes, and herbs to lock in moisture and flavor. In Germany, Hoki is well suited to simple, hearty home-style meals, such as pan-fried fillets served alongside potatoes and green beans.
Its mild taste also makes it well suited to Southeast Asian cooking. In Thailand, Hoki can be steamed with ginger, garlic, lime, and fresh herbs, while in Japan it is sometimes incorporated into nabe, a comforting hot pot filled with vegetables, mushrooms, and tofu.
In North America, Hoki has become a popular choice for fish tacos, where its flaky texture pairs well with cabbage slaw, fresh salsa, and citrus.
Because Hoki readily absorbs seasonings without overpowering them, it complements everything from Mediterranean herbs and butter sauces to Asian-inspired marinades. Whether battered for fish and chips or gently steamed with aromatic spices, Hoki's versatility has helped it become a favorite in kitchens around the world.
Fun Fact
Hoki has become one of New Zealand's most important seafood exports and is enjoyed in countries around the world. Its consistent quality, mild flavor, and reliable supply have made it a popular choice for restaurants, frozen seafood products, and home kitchens alike.
Final Note
Hoki may not have the name recognition of Cod, but it has quietly earned a reputation as one of the world's most dependable whitefish. Its delicate flavor, versatility in the kitchen, and strong sustainability record have made it a favorite among chefs, seafood suppliers, and home cooks alike.
Whether enjoyed as fish and chips or prepared in one of the many dishes found throughout the Southern Hemisphere, Hoki demonstrates that sometimes the best seafood is the one you haven't discovered yet.
Thanks for reading! We'll be back next month with another Fish of the Month as we continue exploring the incredible variety of seafood found around the world.
Sources & Further Reading
Scientific & Fisheries Management
National Institute of Water and Atmospheric Research (NIWA). Hoki.https://niwa.co.nz/fisheries
New Zealand Ministry for Primary Industries (MPI). Hoki Fisheries Management.https://www.mpi.govt.nz
National Oceanic and Atmospheric Administration (NOAA Fisheries). Seafood Profiles & Sustainable Fisheries.https://www.fisheries.noaa.gov
Marine Stewardship Council (MSC). New Zealand Hoki Fishery.https://www.msc.org
Food and Agriculture Organization of the United Nations (FAO). Species Fact Sheets: Hoki (Macruronus novaezelandiae).https://www.fao.org/fishery
Culinary Traditions
Te Ara – The Encyclopedia of New Zealand. Fishing and Seafood Traditions.https://teara.govt.nz
Australia's Sustainable Seafood Guide. Hoki (Blue Grenadier).https://sustainableseafood.org.au
Larousse Gastronomique. Entries on fish cookery and classical seafood preparations.
Encyclopaedia Britannica. Hoki (Blue Grenadier).https://www.britannica.com
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