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A cold-water fish from the southern hemisphere with a moist, white delicate flesh and few bonds. It is related to the cod, and has a long tapered body (24-40 inches). The hoki has a line of fat that runs through the center of each filet that is rich in omega-3 fats, and is usually found in fish sold in European markets. The fat is usually removed from fish sold in the United States. Hoki is marketed as New Zealand whiting in U.S. markets.
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