This is the Sealord Hoki Lemon Pepper Crumb, made using hoki (60%) sourced from New Zealand.
Each box contained six frozen portions of fish. They were cooked in an air fryer preheated to 180 °C for 14 minutes, turning halfway through. After cooking, the crumb coating was light and crisp, sitting in good proportion to the fish beneath.
The fish flesh was firm and flaky, with a faint natural sweetness typical of hoki. The seasoning added a gentle tang of lemon alongside a fairly pronounced black pepper presence, leaving a mild warmth on the palate between bites. The crumb remained dry and crisp underneath, avoiding the soggy base often associated with some crumbed fish products.
Overall, a well-balanced crumbed fish with good texture, clear pepper seasoning, and a crisp coating that holds up well in the air fryer.
This Sealord Hoki Lemon Pepper Crumb contained 425 g. It was produced in New Zealand and purchased in Sydney, Australia in 2026.