Hoki (Macruronus novaezelandiae) is also known as blue grenadier, blue hake, or whiptail. Hoki is a wild-caught fish, caught in the cooler waters of southern Australia and New Zealand, plus the Pacific and Atlantic coasts of South America .
Blue Grenadier (also known as Hoki) are a bentho-pelagic predatory finfish found throughout Australian, New Zealand and wider southwestern Pacific Ocean waters. They usually live on or near the bottom in depths from 400-1000m, but may occasionally move up into mid-waters.
Find out more about hoki, also known as blue grenadier, from southern Australia and New Zealand waters.
Hoki is a white fish most often found in New Zealand and around Southern Australia, as well off the Pacific and Atlantic coasts of South America. Hoki is also known as blue grenadier, blue hake, New Zealand whiptail, whiptail or whiptail hake.
New Zealand's largest fishery is hoki
Hoki (Macruronus novaezelandiae) are widely distributed throughout New Zealand waters from depths of 10 metres to over 900 metres, with the greatest abundance between 200 metres and 600 metres.
McDonald's originally used Atlantic cod, before declining cod catches forced McDonald's to find sustainable fish elsewhere. McDonald's is trying to maintain fish only from areas certified as sustainable by the Marine Stewardship Council, but that is becoming more difficult each year. Hoki is still a major ingredient.
Our blue hake(hoki) and smooth dory from New Zealand range between 0.118μg/kg and 0.195μg/kg. This is 3 to 4.5 times higher, but still places it in the best and good choices category. We also tested our Orange Roughy and it came back at 0.753μg/kg.
Fish is one of the best sources of omega-3 fats and the only source of long-chain omega-3 fats. White fish such as hoki or tarakihi has lots of omega-3, and oily fish such as salmon or tuna has even more. We recommend choosing products with 200mg or more omega-3 per 100g.
New Zealand hoki are related to cod and hake. Their bodies, which are covered with tiny scales, are elongated and compressed with a long, tapering tail.
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
SOOTY GRUNTER. Sooty Grunter are a tropical freshwater species present in Queensland and the Northern Territory. Sooty Grunter are fiercely aggressive and dirty fighters that are arguably one of Australia's most powerful fish. Pound for pound, these tropical terrors would pull almost any fish backwards!
Hoki is one of the cheapest seafood options available at the counter, and with about 150,000 tonnes earmarked to be caught this year, it is also one of the most readily available.
Frozen fish such as basa fillets are particularly popular for fish and chips because of their neutral taste, low cost and moist flesh.
5. Believe it or not, the Filet-O-Fish is actually fish. McDonald's uses Marine Stewardship Council certified wild-caught Alaska Pollock.
10 species of fish are farmed in Australia, and production is dominated by southern bluefin tuna, Atlantic salmon and barramundi.
The hoki fishery operates in four main regions around New Zealand's south island: on the Chatham Rise, Campbell Plateau, along the West Coast and in the Cook Strait (HOK 1). Hoki are managed as two separate stocks, an eastern and a western stock.
The Murray cod is the largest exclusively freshwater fish in Australia, and one of the largest in the world. Other common names for Murray cod include cod, greenfish, goodoo, Mary River cod, Murray perch, ponde, pondi and Queensland freshwater cod.
Much of the fish in the McDonald's Fillet-O-Fish Burger sold in Australia (and all of it in New Zealand) is Blue Grenadier. Australia also imports Blue Grenadier from New Zealand, usually as frozen fillets marketed as 'Hoki'. Also known as Blue Hake and Whiptail.
The term 'flake' is an Australian fish name standard that only applies to two species of gummy shark (one from Australia and one from New Zealand). In reality, the term 'flake' is commonly used for any shark meat and this can mean any species of shark including those under threat.
1. Salmon. Salmon is versatile and one of the best sources of omega-3 fatty acid, which is essential as the body cannot make it on its own so it must be obtained through food. Salmon's also high in protein, with just 200g providing around 44g protein.
Hoki is a wild-caught fish, caught in the cooler waters of southern Australia and New Zealand, plus the Pacific and Atlantic coasts of South America . Hoki are long and sleek, growing up to 1.3 m in length! They are a deepwater fish (300+ m), but they migrate up into the water column at night.
Numerous Benefits offered by Hoki Fish Oil:
Anti-inflammatory properties. Improving cognitive function in elderly animals. Reducing symptoms of osteoarthritis.
Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel and tilefish contain higher concentrations of mercury than others.
Yes. Swordfish is a good source of omega-3 fatty acids, but several other fish lower in mercury are too. This includes mackerel, warehou (trevally), Atlantic salmon, canned salmon and tuna, herrings and sardines.