What type of fish is Kampachi?

Seriola rivoliana
Kampachi is a delicious, high-value fish species known as Seriola rivoliana. In the wild, it is referred to as Amberjack.

What does Kampachi fish taste like?

Kampachi has a clean, rich, slightly nutty flavor and firm texture, making it an unsurpassed choice for sushi and sashimi. While delicious raw, Kampachi is beloved by chefs for it’s versatility in the kitchen, where it is just as outstanding for grilling, poaching, sauteeing or searing.

What is Kampachi fish in English?

The English terms for Hamachi and Kanpachi are “yellowtail” and “amberjack”, respectively, but because yellowtail can also be called “Japanese amberjack”, overseas sushi diners sometimes think they’re the same fish. … “Amberjack” or “Kanpachi” is the species Seriola dumerili, which is less fatty.

Where did the Kona kampachi fish come from?

The story of this remarkable fish began in Hawaii with Kona Kampachi, the pioneering open ocean fish farm that won praise from chefs across the country. Now raised in Mexico with a cutting-edge operation brought to commercial scale, King Kampachi may just be the fish of the future.

What kind of fish is King kampachi good for?

King Kampachi is suitable for a wide range of cooked preparations. King Kampachi has a clean, crisp bite when raw and is a favorite in Japan. King Kampachi has a clean, crisp bite when raw and a delicious buttery flavor when cooked that’s light on the palette.

Where to find King kampachi in the Gulf of California?

In the clear waters of the Gulf of California, King Kampachi are grown four miles offshore in state-of-the-art pens anchored in water over 230 feet deep. In these offshore pens, the fish thrive in their natural environment until they reach harvest size in nine to twelve months.

What’s the best way to harvest king kampachi?

Excellent for both raw and cooked preparations, King Kampachi has a high fat content. The fish are raised without hormones or prophylactic antibiotics, and have no detectable mercury or PCBs. Harvest is by the Japanese ikejime method, resulting in a quick and humane death for the fish, and the highest quality product in the kitchen.