New Zealand Hoki

New Zealand Hoki
Common Name New Zealand Hoki
Market Name whiting, New Zealand hake, blue hake, blue grenadier, blue hake
Scientific name Macruronus novaezelandiae

Sourcing Summary

Size

3-4 lbs.

New Zealand hoki is available frozen in either skin-on or skin-off boneless fillets. Hoki flesh is off-white and when cooked is more flavorful than most other whitefish due to its higher fat content. Most New Zealand hoki exported to the United States is deep-skinned because there is a noticeable brown fat line. Premium center cut New Zealand hoki loins that lack the thin tail are also available from most processors. The highest quality New Zealand hoki is caught by factory trawlers from January through June and will have whiter flesh than hoki frozen on-shore, according to some buyers. Quality can vary considerably so buyers are advised to be sure of what they’re purchasing.

Product Forms

Fresh/Frozen
Fresh
Product Forms
Fillet
Fresh/Frozen
Frozen
Product Forms
Fillet
H&G
Loins

Fresh Seasonal Availability

JanFebMarAprMayJunJulAugSepOctNovDec
yesyesyesyesyesyesnononononono

Culinary Composition

Sweet

Flavor

Delicate

Texture

Cooking Methods

Health/Nutrition

Nutrition facts

Serving Size: 100g
Amount per serving
Calories 87
Total Fat 1g
Cholesterol 57mg
Sodium - Sodium 68mg
Carbohydrates 0g
Protein 19g

Science & Management

Wild
Fishing Methods

Conservation Criteria - Wild

Impact on Stock

Hoki are fast growing with high fecundity, making them fairly resistant to fishing pressure but their spawning aggregations off the west coast of New Zealand make them easy for fishermen to find.

The abundance of hoki in New Zealand is high, based on population assessments. However, there is conflicting evidence of declines in abundance over the past several years due to changing environmental and oceanographic conditions.

Habitat impacts ( Wild)

Most hoki is caught off New Zealand by mid-water and bottom trawlers. Hoki go deeper down, closer to the ocean floor, as they mature. Mid-water trawlers cause little habitat damage, but bottom trawlers can have a substantial impact on the seafloor. Since most of the bottom trawling occurs in the muddy, gravel, and flat clay-like strata that are fairly resilient, the impact is minimized.

Bycatch

Bycatch in this fishery is considered moderate, and mostly consists of fish such as hake, ling, and southern blue whiting. The bycatch of seals, sea lions, and seabirds, remains a major concern in this fishery. Hoki fishing crews are required to undergo training in order to decrease seabird bycatch and fishermen are encouraged to use the Brady Bird Baffler, a special device that keeps birds away from a vessel. Minimum mesh sizes and area closures also prevent juvenile hoki bycatch.

Management effectiveness

Western and eastern hoki are managed separately in New Zealand by the country’s Ministry of Fisheries. Substantial measures are in place that make the fishery successful in achieving its conservation and sustainability goals. Those measures include catch limits, catch monitoring, thorough population assessments done annually, area closures, and sophisticated modeling.

Conservation Criteria - Farmed

Origin Method Ratings
New Zealand Trawl    
Name Country State / Province
Beaver Street Fisheries, Inc. United States Florida
Calkins & Burke Canada British Columbia
Export Packers Company Limited Canada Ontario
Fortune Fish & Gourmet United States Illinois
Halperns' Purveyors of Steak and Seafood United States Georgia
J.J. McDonnell United States Maryland
Mazzetta Company, LLC. United States Illinois
Pacific Seafood Group, Inc. United States Oregon
Seacore Seafood Inc. Canada Ontario
Seattle Fish Company of New Mexico United States New Mexico
Tai Foong USA United States Washington
ZF America United States Washington