Australian Seafood Specalists
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Deep Sea Hoki

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Off white
COOKING METHODS
Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Deep Sea Hoki has a sweet, delicate, succulent flavour, with moist flesh that flakes easily. It is most suited to pan frying or baking because of the low oiliness of the species. It is also excellent for grilling or barbecuing though.

If pan frying a light batter or crumb is best. Served with strongly flavoured citrus aioli and crisply fried basil leaves. It is also great for simple fish and chips.A crisp acidic wine is a great flavour to accompany the flavoursome Hoki when baked.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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