Hokke Fish 日本烤𩸽魚
Fish origin: America, Processed in Japan.
The Hokke Fish, also known as the Okhotsk Atka Mackerel is a very important dish in Japanese cuisines and can be prepared in a variety of ways. Hokke spoils easily, so most of it is preserved and sun dried. Its mild taste is unique. Its bones are easy to remove, so hokke is not a hard fish to eat. Place fish flesh side up and broil until well browned.