Thread: Smoked, by hoki, New Zealand

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