They generally live beyond the shelf edge and are most abundant between 300 to 600 metres. Adult fish have been found at depths from 50 metres down to 900 metres. The juveniles often live in shallower water, where growth is rapid. Adults are between five and 20 years old.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

This species is a well-managed and sustainable fishery in accordance with the Marine Stewardship Council's (MSCs) Principles and Criteria for Sustainable Fishing.  The MSC scheme follows international benchmarks to promote robust processes and uphold values of independence, transparency, impartiality, and stakeholder consultation.

To achieve MSC certification, a fishery must pass 28 performance indicators within three core principles: sustainable stocks, minimising environmental impact, and effective management.

Find out more about hoki visit OpenSeas.

They are one of New Zealand's most important commercial deepwater species. Hoki are caught by trawling all around New Zealand, and are most common off the South Island on the Chatham Rise, Campbell Plateau and in Cook Strait.

Hoki has delicate white flesh and is suitable for most methods of cooking (except pan frying crumbed or battered hoki) as the fillet flakes easily. Fresh fillets are ideally suited for use in fish cakes, a fish pie, curry or chowder. Frozen hoki is a convenient option to consider.

Hoki's easy-flaking and mild-tasting flesh makes it particularly suitable for popular fast-food products like fish fingers and fish burgers.

Hoki is a good source of Vitamin B12, Vitamin D and Selenium; and a source of Potassium, Iodine, Phosphorus and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega3.