| OCTOPUS | SHRIMP | SQUID |
| SHELLFISH | FIN FISH | FILLETS/LOINS |
| SPECIALTY ITEMS |
'SANFORD' NEW ZEALAND
HOKI FILLETS
Macruronus novaezelandiae is the Latin name for New Zealand Hoki. Macruronus magellanicus is the Latin name for Argentine Hoki.
New Zealand Hoki is fished on a yearly quota basis. Argentine Hoki is also available at various times during the year.
Hoki is New Zealand’s largest commercial fishery. Product is caught in many areas mainly around the south island. Hoki is a migratory fish. Argentine Hoki is mainly caught from May to October.
Both countries do both frozen at sea and land frozen product. Skinless fillets are the most popular product form. Pin bone is left in although the fish is not a very bony species. Both countries cut deep into the fat-line area when skinning the fish, which removes a significant portion of the strong flavored fat line and some of the bones.
Typical sizing is 2-4 oz, 4-6 oz, 6-8 oz, 8-12 oz and 12 oz up. New Zealand Hoki often runs to the larger sizes. Argentine product is often only 2-4 oz and 4-6 oz sizes.
Fillets are frozen in layer packs with interleaved plastic. Master cases are 2/15 lb blocks, 10 kg and 3/15 lb blocks. The 10 kg is normally land frozen product.
New Zealand Hoki fillets are
generally whiter and are handled with better workmanship. The New
Zealand product is very popular in the 'fish and chip' restaurants.
Argentine Hoki is cheaper and is often used as the cheapest fillet
available for less expensive restaurants and grocery outlets.