Food · Fermented foods
Hokke (Atka Mackerel / Okhotsk Atka Mackerel)
ほっけ (Hokke)
Also known as: Hokke, Atka mackerel, Okhotsk atka mackerel, Pleurogrammus azonus, 𩸽
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| Category | Food |
|---|---|
| Japanese labeling name | ほっけ |
| Common Japanese notations | ほっけ, 𩸽, ホッケ |
| Origin | Atka mackerel (Pleurogrammus azonus); Hokkaido coastal harvest; principal landing region Hokkaido (with stock declines and significant Russian imports) |
| Typical functions | Hokke shioyaki (salt-grilled hokke) — defining izakaya menu staple, Hokke open-dried (hiraki) — major retail format |
| Regulatory status in Japan | Standard food labeling. Hokkaido domestic vs Russian imported origin disclosure. Fish allergen recommended. |
Hokke (ほっけ / 𩸽) — Atka mackerel (Pleurogrammus azonus) — is a defining Japanese izakaya shioyaki fish. Hokke-no-hiraki (open-dried) is the major retail format. Hokkaido stock decline has driven Russian imports.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Frozen hokke open-dried (hiraki) retail (volume convenience)
- Pre-grilled hokke retail
Ingredient profile
Pleurogrammus azonus Atka mackerel.
OEM applications
Hokke shioyaki — izakaya staple.
Open-dried hiraki retail.
For OEM: open-dried hiraki retail OEM, pre-grilled retail.
Regulatory classification in Japan
Standard food labeling. Origin disclosure essential. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche Japanese-cuisine specialty. |
| China | Established global trade. |
| Korea | Established Korean trade. |
Market reference formulations
Example finished products will be added after verification of origin.
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Seasonality & supply calendar
- Harvest months
- Year-round (cultured / wild) but peak November – April
- Peak supply
- January – March (寒ホッケ peak fat)
- Off-season
- Summer is leanest grade
Source: 水産庁 / 北海道庁. Hokkaido 羅臼 / 礼文 are premium hokke grounds; standard-grade dried 開きホッケ supplies year-round.
Quick answers
- What is Hokke (Atka Mackerel / Okhotsk Atka Mackerel)?
- Hokke (ほっけ / 𩸽) — Atka mackerel (Pleurogrammus azonus) — is a defining Japanese izakaya shioyaki fish. Hokke-no-hiraki (open-dried) is the major retail format. Hokkaido stock decline has driven Russian imports.
- What is the regulatory status of Hokke (Atka Mackerel / Okhotsk Atka Mackerel) in Japan?
- Standard food labeling. Hokkaido domestic vs Russian imported origin disclosure. Fish allergen recommended.
- What products typically use Hokke (Atka Mackerel / Okhotsk Atka Mackerel)?
- Frozen hokke open-dried (hiraki) retail (volume convenience) / Pre-grilled hokke retail
- Where does Hokke (Atka Mackerel / Okhotsk Atka Mackerel) come from?
- Atka mackerel (Pleurogrammus azonus); Hokkaido coastal harvest; principal landing region Hokkaido (with stock declines and significant Russian imports)
- What is the INCI / JSCI labeling name for Hokke (Atka Mackerel / Okhotsk Atka Mackerel)?
- JSCI: ほっけ
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Sharing similar functions
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From the same origin
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ほっけ 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.