More Information
Price ₱ 599 per Kilo
Farmer Almaltal
Package Type 4 (250g pieces) / Pack
Total Pack Weight 1.00 KG
Total Pack Price ₱ 599

*for sliced orders, slices are individually vacuum-packed

In stock
Hoki Fish Fillet (Sliced)

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Hoki Fish Fillet (Sliced)

  • Farmer: Almaltal
    • Almaltal is Talley’s premium ‘Frozen at Sea’ brand, setting the standard for at-sea processing, whether fishing the deep-sea waters of New Zealand’s EEZ, the tropical waters of the South Pacific, or the icy waters of the Antarctic. They process fish into fillets within hours of being caught, processing the catch on-board to customer’s specifications - frozen-at-sea fillet, block or head and gutted form. On-board fish meal plants process the waste product so everything is utilized.
  • Know Your Fish
    • Hoki Fish Fillet is distantly related to hake fish and looks similar to grenadier. It reaches about three pounds and is found throughout New Zealand waters, but the main fishing grounds are off the West Coast of the South Island, Southern Australia and the Southern tip of South America. The hoki flesh is similar to whiting flesh, fairly soft but moist and white when cooked. Hoki’s flesh is moist, white and delicate with few bones. It flakes easily and is excellent for forming into fish block. The lateral fat line must be removed in fillets and fish blocks. Hoki with the lateral line has a fairly short shelf life.
  • Cooking Tip
    • Delicate fish types such as Hoki melt in your mouth when paired with complimentary flavors like garlic, citrus and herbs. For the perfect pan-fried fish fillets, invest in a good quality heavy bottomed non-stick fry-pan. Stop your fish from sticking to the grill by placing lemon slices underneath. They also add a zesty kick. Both whole fish and fillets or steaks should have a pleasant sea fresh smell.
  • Best Way to Cook
    • Steaming, Baking, Pan Frying, Saute’, Grilling and Marinating.
  • Wine Pairing
    • Rich and meaty fish fillet are the curveball to the white wine rule. It’s no surprise that red wine lovers tend to favor these hearty fish, as they’re about the only thing in the sea that can balance the body and tannins found in red wines. Feel free to try a Rose, white Pinot Noir, or even a Lambrusco with these fish. Of course, a champagne or Chardonnay will also serve just fine.
FEATURED RECIPE
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    Tuscan Tomato & Olive Hoki With a Creamy Basil & Parmesan Polenta

    Ingredients:

    • 1 pack Sealord Tuscan Tomato & Olive Sauce Hoki
    • 1/2 cup instant polenta
    • 1 1/2 cups water
    • 1/4 cup parmesan cheese, grated
    • 35g unsalted butter, cubed
    • small bunch basil
    • 1 head broccoli, chopped into florets

    Directions:

    1. Preheat the oven and follow pack instructions to cook the Sealord Tuscan Tomato & Olive Sauce Hoki Fillets.

    2. To cook the polenta, place the water into a medium sized pot and bring to a boil. In a steady stream pour in the polenta while stirring with a whisk. Cook for 2-3 minutes until thickened.

    3. Remove from the heat and stir in the grated parmesan cheese, butter, chopped basil and season to taste.

    4. Cook the broccoli in salted boiling water for 4 minutes. Drain and serve hot.Spoon the polenta onto plates, then top with the tuscan Hoki fillets and broccoli.