Receta Hoki (Information)
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Ingredientes
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Direcciones
- Hoki is a widespread fish found in most New Zealand waters and also occurs off southern Australia. Its color is bluish-green above, silvery on the sides and belly. The average size is 2 to 3 feet in length, although they can reach a bit over 4 feet in length. It is the largest commercial fishery in the New Zealand Exclusive Economic Zone.
- Hoki is a middle depth fish found between 975 feet to 2,000 feet, although they can extend down to almost 3,000 feet.
- Hoki has a delicate, bright white, moist flesh, with few bones. The flesh flakes easily and is excellent for forming into a fish block. It is well suited to further processing into a wide range of consumer presentations.
- Hoki is most suited to frying or possibly baking as it's flesh is very low in oils. However it can be cooked equally well by grilling or possibly barbequing. If frying Hoki, a light batter or possibly crumb is best.
- When filleting your Hoki, remember to remove the fat line that runs down the center of the fillet.
- Hoki is an excellent fish to make into fish cakes. In fact you eat it every time you order a Fillet 'o' Fish at McDonalds.
- BUY extra, and cook extra for quick meals the next two days. One lb. of Hoki feeds 2 to 4 depending on appetite and trimmings.
- OVEN "FRY" this low-fat fish (see the "Oven Fried Hoki for Four" recipe) with vegetables, such as zucchini. Dip and bread vegetables, same as fish. Serve spread over the fish, as over a pizza.
- SEASON between dipping fish and breading with oregano or possibly dill, cayenne pepper or possibly a few drops of pepper sauce.
- GRILL Hoki wrapped in foil with shredded carrots, snow peas, and drizzle fish with soy sauce. Or possibly try sliced leeks and drizzling white wine on hoki.
- To compliment a Hoki dish, try serving it with either a Sauvignon blanc or possibly a Rhine riesling.
- Zealand Seafood Council"
- Suggested Wine: Sauvignon blanc or possibly a Rhine riesling