Hoki fillets are extended and skinny and have a strip of Body fat beneath the lateral line. This should be removed to improve flavor. Fat-line-out hoki tends to make an excellent different to cod, whiting, pollock as well as other groundfish species. Defatted blocks are superb for breaded and battered parts.Following mapping out the region for Sasu
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Manual article review is required for this article
Manual article review is required for this article