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.