Ingredients
Hoki
Other Names: Blue grenadier; blue hake; langschwanz-seehecht (German); merlu à longue queue (French); merluza azul (Spanish); nasello azurro (Italian); New Zealand whip-tail; New Zealand whiting. Merlucciidae.
General Description: Hoki (Macruronus novazelandiae) are a commercially important species from Australia and New Zealand. These elongated fish taper to a point and have joined fins, a large mouth, and tiny scales. Hoki are best fried or baked because they are quite lean. They are used for fish sticks at McDonald’s restaurants in Australia and New Zealand. They make a good alternative to cod and haddock. Most hoki are consumed where caught, but some are exported.
Locale and Season: Hoki are caught off the coasts of Australia and New Zealand. Peak season is June through September.
Characteristics: The versatile hoki have white, flaky, and lean but succulent flesh with few bones and mild flavor. Outside of Australia and New Zealand, hoki are usually found as frozen, skinless fillets. The flesh remains white when cooked. Hoki are well suited for commercial processing and are commonly formed into a block for further processing, as for breaded fish sticks.
How to Choose: Hoki fillets are long and thin. Stocks have greatly declined because of large-scale deepwater trawling,
so many conscientious consumers avoid this fish.
Storage: Defrost hoki fillets overnight in the refrigerator and cook within 1 day.
Preparation:
1. Remove the fat line that runs down the center of the
fillet to improve shelf life and flavor. Once the fat is removed, the fish will be fragile, so handle with care.
2. Cook fillets directly from the freezer except when
breading or stuffing.
3. Fry, bake, poach, sauté, broil, or microwave.
Suggested Recipe: Oven-Fried Hoki (serves 4): Sprinkle 1 1/2 pounds skinless hoki fillets with salt, pepper, and lemon juice, adding cayenne, oregano, dill, or hot pepper sauce if
desired. Dip in evaporated milk, then roll in cornflake or panko crumbs and drizzle with oil. Bake at 450°F for 8 to 10 minutes, or until it flakes.
Flavor Affinities: Almond, celery, chiles, coconut, dill, leek, lime, olive oil, orange, oregano, pine nut, rice wine, scallion, sesame, snow pea, soy, tarragon, thyme, tomato.
from Quirk Books: www.quirkbooks.com
