This Sealord New Zealand Hoki Parmesan & Rosemary Ciabatta Crumb is made from hand-cut fillets of hoki (65%) from New Zealand coated in a ciabatta crumb with parmesan and rosemary (35%).
Each box contained two 150 g fillets that are a little bigger than palm size. They’re prepared by baking in a preheated oven at 180°C for 25 minutes or in an air-fryer at the same temperature for about 16 minutes.
I must admit that the smell of parmesan baking is more than a little unpleasant. Turns out, it’s because parmesan cheese contained butyric acid, which is also found in rancid butter and vomit…
Thankfully, it tastes just fine – the large fillets are like fish steaks with the ciabatta crumb adding a delectable crunch and the parmesan and rosemary adding a delicious umami flavour. The fillet is thick and incredibly moist and flaky — just look at those flakes! This is one of our favourite frozen fish from the freezer section.
This Sealord New Zealand Hoki Parmesan & Rosemary Ciabatta Crumb contained 300 g. It was produced in New Zealand and purchased in Sydney, Australia in 2019.