Hoki is fast-growing whitefish. Their growth appears to be influenced by temperature and available food. Although they can be caught in depths of 800 metres or more they are usually caught at depths of 50–300 metres. Hoki has an unusual feature, in that the eye is set at the end of the snout. The Hoki has a single dorsal fin located in the centre of its back, and no lateral line on its sides. Although the Hoki can be found throughout New Zealand waters, they are mainly found off of Southland and in the Tasman Sea. There are 7 to 9 skinless Hoki fillets in a 1-kilo bag.
Hoki is a white, flaky-textured fish, which can be eaten either as fillets or as loins. It is also used in the manufacturing of fish food, as it contains a high percentage of protein and fat. The flesh is soft and mildly sweet with some saltiness. Hoki has a firm texture when cooked and is considered to be quite healthy for humans due to its high protein content.
New Zealand’s Hoki fishery is tightly monitored. Fishermen are only allowed to take a certain number of Hoki per year. Hoki is a mid-water fish that’s caught by factory trawlers. These factory trawlers can catch and freeze Hokis at sea year-round. Hoki fish has been certified sustainable since 2001. A new certification was awarded in 2007 to confirm sustainable practices.