Fish: what’s with all the Hoki?

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farcus

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#2949507 1-Aug-2022 20:58

MikeAqua:

Rikkitic:

Soylent Green is another thought.

I had to google this. I thought would be a plant based protein. Looks like an interesting movie, I'll have to watch it sometime.

It's definitely not a plant based protein 🤣
it's not a great movie (but then again, I am not a Charlton Heston fan).

Rikkitic

Awrrr
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#2949514 1-Aug-2022 21:30

I came to this through the book, which was more about overpopulation. Protein is protein, I suppose.

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MikeAqua

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#2949558 2-Aug-2022 09:07

Geektastic:

There are several common flounder like fish in Europe. Plaice and Dover Sole for example. Both very nice eating.

Flounder can be a bit muddy tasting here, I read once and it rather put me off.

We have sole here as well - lemon and common/nz/english/dover.

Also several species of flounder, plus turbot and brill.

My favourite would be the greenback flounder. I used to catch them in Tasman Bay when I lived in Nelson. Yellow belly flounder are nice too. The one to avoid is the black flounder which can live in brackish and even freshwater. It often has a really muddy taste.

Generally flatfish taken from an estuary or harbour will be more likely to taste muddy than those from the ocean.

Mike

johno1234

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#2949651 2-Aug-2022 11:08

MikeB4:

I very much like Hoki along with Tarakihi. Don't trust me I also like Kahawai.

Nothing wrong with any of them, but Hoki has the least flavour so needs the most gussying up with some sauce or seasoning otherwise it can be a bit bland. Quite good in a fish curry. Monkfish a lot like Hoki can be good value. Also very undervalued is trevally. Caught and served fresh makes terrific sashimi.

Must underrated/undevalued fish of all IMHO is gurnard. Even better than snapper and john dory.

mattwnz

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#2949965 2-Aug-2022 22:24

Some in my family buy Tarakihi from here by pooling together and freezing it, and they find it very good. https://www.eastrock.co.nz/shop

MikeAqua

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#2950118 3-Aug-2022 11:12

A little tip. If you're going to freeze fish, vac pack it first.

I wrap mine in cling film to contain moisture (it can prevent a good seal), then vac pack. It will last ages in the freezer like this.

Mike

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mattwnz

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#2950197 3-Aug-2022 15:03

MikeAqua:

A little tip. If you're going to freeze fish, vac pack it first.

I wrap mine in cling film to contain moisture (it can prevent a good seal), then vac pack. It will last ages in the freezer like this.

The fish above I understand comes pre-vacuum packed.

MikeAqua

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#2950518 4-Aug-2022 09:05

mattwnz:

The fish above I understand comes pre-vacuum packed.

Nice. Commercial vac pack machines do a much better job than the ones you can get for home.

Mike

Geektastic

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#2950688 4-Aug-2022 14:47

MikeAqua:
Geektastic:

There are several common flounder like fish in Europe. Plaice and Dover Sole for example. Both very nice eating.

Flounder can be a bit muddy tasting here, I read once and it rather put me off.

We have sole here as well - lemon and common/nz/english/dover.

Also several species of flounder, plus turbot and brill.

My favourite would be the greenback flounder. I used to catch them in Tasman Bay when I lived in Nelson. Yellow belly flounder are nice too. The one to avoid is the black flounder which can live in brackish and even freshwater. It often has a really muddy taste.

Generally flatfish taken from an estuary or harbour will be more likely to taste muddy than those from the ocean.

Great. But where do you buy them?!

surfisup1000

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#2950697 4-Aug-2022 15:26

Dulouz:

vexxxboy:

cant stand Hoki , i know this sounds strange, but i dont like it because it tastes very strongly of fish

You're in good company, my friend. Can't stand it either and there is a good reason it is cheap. I much prefer snapper, cod, gurnard or Tarakihi

The sealord frozen hoki pieces can vary tremendously in taste. Some pieces will taste fine, others will have a strong unpleasant taste.

I don't know why, maybe different cuts?

mattwnz

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#2950701 4-Aug-2022 15:42

I am guessing in some cases it is age and the processes after being caught, and made it into the supermarket. Some supermarket fish tastes unpleasant and fishy, when fish shouldn't smell or taste fishy.

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ezbee

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#2951993 8-Aug-2022 11:22

I do remember some time back local restaurants complaining that fish were increasingly not really fresh and processed in New Zealand.

So Fish would be caught in NZ waters so get the label as New Zealand fish, but actually rushed to offshore processing.

Though its travelled half way around the globe and subject to processing that seems to deaden the flavour, even describing a somewhat unnatural colouring. Still sold as a New Zealand product ?

Food labelling seems to be a bit of a game, thus China sweet Potato gets called Kumara with no mention on the label where it came from.

Has this changed ?

MikeAqua

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#2952442 9-Aug-2022 12:05

Geektastic:

Great. But where do you buy them?!

Find a good fishmonger.

Mike

MikeAqua

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#2952446 9-Aug-2022 12:10

ezbee:

I do remember some time back local restaurants complaining that fish were increasingly not really fresh and processed in New Zealand.

There is plenty of fish processed fresh in NZ.

Anything sent offshore for processing is likely to be frozen and lower unit value fish.

Mike

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