Hokke, also known as the Okhotsk atka mackerel or the Arabesque greenling, is a mackerel-like fish that is immensely popular in Japan and Korea. Hokke has a mild yet rich flavor that is distinctive and delicious. The bones of hokke is easily removed which makes this an ideal fish for cooking whole. It is a commonly broiled and eaten for breakfast with vegetables, miso, and butter. This fish is sashimi grade, lightly cured, seasoned with sweet potato shochu, and air-chilled to eliminate fishiness and enhance the natural flavor of the fish.
Ingredients: Atka mackerel, salt, shochu (sweet potato, rice malt), sodium ascorbate.