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Thread: Smoked, by hoki, New Zealand

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  1. 25-10-2012, 06:49 PM #1
    EeeBees
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    Smoked, by hoki, New Zealand

    I bought a piece of so called smoked Hoki last superbleedingmarawfulketday...can anyone please tell me....is it for real...it seems that the 'smoke' is just painted on...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  2. 25-10-2012, 07:02 PM #2
    Toby
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    It probably is, I went fishing with my mate yesterday for kahawai but only got herrings but we still took them home and smoked them today. they were pretty good.
    VIVA LA HOWA
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  3. 25-10-2012, 07:18 PM #3
    baldbob
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    They often cook it and paint a smokey flavoured sauce crap on b4...
    Personally I wouldnt eat that rubbish!!!!
    I know wea its been!
    R93 likes this.
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  4. 25-10-2012, 07:27 PM #4
    EeeBees
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    Thank you very much, BB... maybe I should just buy a fillet of fish and smoke it myself...yes?
    mrs dundee likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  5. 25-10-2012, 07:34 PM #5
    veitnamcam
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    Quote Originally Posted by EeeBees View Post
    Thank you very much, BB... maybe I should just buy a fillet of fish and smoke it myself...yes?
    Short awnswer yes, go to a fish shop not the supermarket. Look at its eyes and gills if buying a whole fish eyes should still be fairly bright and clear gills bright red not brown and slimy
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  6. 05-04-2013, 05:33 PM #6
    Gibo
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    Quote Originally Posted by EeeBees View Post
    Thank you very much, BB... maybe I should just buy a fillet of fish and smoke it myself...yes?
    Get off your ass mate and catch your own. Plenty around.
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  7. 25-10-2012, 07:30 PM #7
    veitnamcam
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    Most "fresh" hoki you see at the market is 4-10 days on ice by the time you see it.
    Cant say iv ever seen it smoked but i dont buy fish from the supermarket.
    Its actually pretty good fresh filleted and frozen at sea,even after only 12 hours in ice it is losing its flavor and texture already and starts to become flavorless mush.
    Orange roughy on the other hand can sit on deck with a tarp over it for 48 hours and still fillet up like a just landed one.

    If your going to buy hoki id recommend frozen at sea skin on portions, only the best firm(fresh) blood spot free fillets get fed to the portioner
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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  8. 25-10-2012, 07:31 PM #8
    kiwijames
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    You're in the Bay are you not? Go to Tangaroa Seafoods and get something decent. I think they are still open.
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  9. 25-10-2012, 07:46 PM #9
    EeeBees
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    Thank you, Guys...I shall do that...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  10. 05-04-2013, 06:32 PM #10
    Dundee
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    Had smoked marlin on sandwiches for 3 days now think theres one feed left
    "Thats not a knife, this is a knife"
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    CFD

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  11. 05-04-2013, 06:41 PM #11
    Rushy
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    Quote Originally Posted by Dundee View Post
    Had smoked marlin on sandwiches for 3 days now think theres one feed left
    You dirty filthy lucky bastard Dundee. I love the stuff.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
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    Rule 3: Load a firearm only when ready to fire
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  12. 05-04-2013, 06:52 PM #12
    Gibo
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    Quote Originally Posted by Rushy View Post
    You dirty filthy lucky bastard Dundee. I love the stuff.
    Rushy you may need to head to Tauranga next season and come Marlin hunting!!
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  13. 05-04-2013, 07:23 PM #13
    Rushy
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    Quote Originally Posted by Gibo View Post
    Rushy you may need to head to Tauranga next season and come Marlin hunting!!
    Thanks Gibo I appreciate that. I have never been but have always wanted to as both of my younger brothers have done heaps. One crewed out of Whangaroa and Tutukaka for a number of years. i just loved eating the smoked by product.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  14. 05-04-2013, 07:36 PM #14
    Gibo
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    Eating its only half the fun!!
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  15. 05-04-2013, 07:47 PM #15
    Maca49
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    Bay packers at the mount have real fresh and cheap fish
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