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Yellowtail and yellowfin often get confused. In this post we’ll explain the difference between yellowtail vs yellowfin tuna… The seafood industry has long been challenged by mislabeling. Sometimes it unfortunately happens with intent. For example, when a sushi bar calls escolar “white tuna”, even though albacore is the only fish that can claim that moniker. …
Substitute nori (seaweed) squares, or even fried wonton wrappers if you’re not concerned about carbs or gluten!
SASHIMI GRADE YELLOWTAIL “Great sashimi grade fish: yellowfin, Scottish salmon, yellowtail, albacore. Fast and efficient delivery.” – THEO F. Get Ready To Explore… Your Next Meal Starts Here! Hamachi, Japanese Farmed Sashimi Grade Yellowtail $47.99 – $95.99 Select options Kampachi, Baja Farmed Sashimi Grade Yellowtail $27.99 Add to cart Sashimi Sampler Pack $129.99 Add to …
When you’re craving a burger but also want to be healthy, this dish fits the bill. Courtesy Chef Jenn Felmley. Serves 4 to 8 Ingredients For Burgers: 2 lb Yellowtail, skins off, pin bones removed, blood line removed 4 Green onions, sliced thin 1 tbsp Lemon or lime zest 1 tsp Hot sauce (Tabasco, Crystal or other vinegar …
Kampachi is a sashimi grade yellowtail (Seriola rivoliana) responsibly cultivated by The Kampachi Company in the deep, clear waters. In the wild, the species goes by several synonyms, including almaco jack, amberjack, longfin yellowtail and yellow kingfish. What sets 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, 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. 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. 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.
Our exquisite farmed hamachi is ideal for yellowtail sashimi and sushi. Very popular among sushi chefs, it provides a desirable high fat content that is distributed exceptionally well throughout its flesh. This helps to give the fish its crisp bite, buttery mouthfeel, and slightly sweet, ocean fresh flavor.
This product is super frozen with filtered wood smoke (CO treated), which is used as a preservative and guarantees the highest quality for your favorite sushi and sashimi applications. This freezing method also allows you to store the fish long term in your freezer to enjoy later at your convenience!
Each ~1.7 lb loin is boneless and skin off. Full side is sold skin on with collar intact. Product of Japan.
What’s in a Name?
Hamachi is also referred to as buri, Japanese yellowtail, or Japanese amberjack. The term amberjack is a generic term used for several different species in the Jack family, including the Japanese yellowtail (Seriola quinqueradiata), the Pacific California yellowtail (Seriola lalandi) and longfin yellowtail or Kampachi (Seriola rivoliana), and the Western Atlantic’s Greater amberjack (Seriola dumerili). The latter has the unfortunate reputation of being inedible. It is not to be confused with the highly regarded Japanese species!
This weeknight favorite features OH MOMO! Fresh Curry Paste and comes together in minutes! The paste – available in three flavors – comes to us from Momo Jackson, co-owner of World Curry Restaurant. It’s made from scratch, vegan and gluten free. The following recipe serves 2-3 people as a main dish. To serve up to 6 …
Yellowtail is great for smoking, provided that you don’t smoke it too long and turn it into yellowtail jerky. If smoked fish isn’t your thing, you can prepare this salad with grilled, baked or pan-seared yellowtail as well. Prior to smoking, remove any bloodlines and soak in a saltwater brine (1 quart water mixed with 1/4 …
Smoked Yellowtail Salad with Tomato-Chive Vinaigrette Read More »
Pepperfin is a culinary term that refers to thinly sliced sushi grade fish seasoned with spicy peppers and citrus. This is a simple preparation that works best with fresh, not previously frozen yellowtail. To keep your fish fresh and free of excess moisture, wrap snugly with 2-ply paper towels to wick away excess liquid prior to …
Crafted in San Diego, Deliz Gourmet authentic sauces and seasonings offer “love and Mexican flavor in every bite.”
Macha sauce or salsa macha originated in the Mexican states of Veracruz and Oaxaca. Typically it is comprised of dried chilis, fried chopped garlic and some combination of toasted nuts and seeds, all held together in oil. Deliz Macha Sauce is made with pumpkin seeds and sesame seeds. The result is a deeply flavorful, slightly smoky yet not overly spicy condiment unlike any other.
Use Deliz Macha Sauce however you would use any salsa or marinade. We love spooning it across salmon or yellowtail sashimi for a “macha crudo.” It’s also fantastic on grilled salmon, swordfish and shrimp, as well as raw or broiled oysters, and seared scallops. Don’t stop with seafood, though. Deliz Macha Sauce is great on all types of tacos, egg dishes, and Mexican rice bowls, and can also be used as a dip for tortillas, chips, bread, et cetera.
