The buttery flavor of this fish is similar to hamachi, but its texture is firmer with a clean, crisp bite
Ideal for sashimi, crudo, sushi as well as searing, baking and grilling!
King Kampachi is a sashimi grade yellowtail (Seriola rivoliana) responsibly cultivated by The Kampachi Company in the deep, clear waters of Baja’s Sea of Cortez. In the wild, the species goes by several synonyms, including almaco jack, amberjack, longfin yellowtail and yellow kingfish. What sets King Kampachi apart from its wild counterpart is its higher fat content, which is highly desired by chefs and sushi aficionados!
Outstanding for sashimi, sushi and ceviche, King Kampachi provides a clean, crisp bite and a rich, buttery flavor. It’s just as delicious cooked as it is raw, with a firm texture, large flake and slightly sweet finish. From baking, grilling and sautéing to pan searing, poaching and smoking, there’s no wrong way to cook this fish. It’s also one of the purest, healthiest foods you can eat as it’s full of high-quality protein and omega-3 fatty acids with no detectable mercury or PCBs.
About The Kampachi Company
The Kampachi Company is a closed-cycle producer of yellowtail based in Baja California. Focused on environmental stewardship, it employs the latest scientific research and innovative technologies to maximize fish welfare from egg to plate. The process starts in the company’s land-based hatchery where it produces fingerlings from local broodstock, and transitions to a grow-out site located off Bahia de La Paz in the Sea of Cortez. The pens are situated in deep water with strong currents and have no discernible impact on the surrounding eco-system.
Working to continually improve processes to ensure its aquaculture operations are among the most environmentally sound in the world, The Kampachi Company is committed to achieving Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP) certifications by mid-2019.