Blue Grenadier (Hoki) Fillet

Blue grenadier, widely known as hoki, is one of Australia’s most popular white fish. Its fillets are pale, flaky, and have a clean, mild flavour that makes them a reliable choice for everyday cooking.

Hoki is a staple of the Australian frozen fish aisle and fish and chip shops alike. The fillets take well to crumbing, pan-frying, and baking, and their neutral taste pairs easily with lemon, tartare sauce, or Asian-style dressings. It’s a good entry point for people who find stronger-flavoured fish off-putting.

Most hoki sold in Australia is sourced from deep-water fisheries in the Southern Ocean, particularly around New Zealand and southern Australian waters.

Wild
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Blue grenadier are caught by trawling in deep ocean waters. Once landed, the fish are headed, gutted, and filleted — removing the skin, bones, and pin bones to produce clean white fillets. The fillets are then chilled or frozen for sale.

Nutrition (per 100g)

Energy 84kcal
Protein 18g
Carbs 0g
Fat 1.2g
Fibre 0g Sugar 0g
Mass Distribution

What it costs the planet (per kilo)

Carbon ≈5.15kg
Freshwater ≈3515.05L
Land ≈3.75m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

mild white fish fillet

Goes well with
lemon butter parsley capers pea breadcrumb
Classic dishes
  • Fish and Chips
  • Battered Fish Fillet
  • Baked Hoki

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Borrowed

Full credits, licences, and methods: the sources page →

Where to next

made fromBlue Grenadier, fillet goes well withlemon goes well withbutter goes well withparsley goes well withcapers goes well withpea
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