Kampachi (or “hamachi”) is an ideal option for #1-grade sashimi and ceviche, boasting subtle flavor with a buttery texture that pairs beautifully. Searing or cooking provides excellent ways to showcase this fish.
Hawaiian Kampachi(tm) is responsibly farmed via deep ocean fish ranching, making it accessible from internal parasites and naturally abundant with Omega-3 fatty acids with no detectable mercury.
Kanpachi fish is a delicious addition to sashimi, ceviche, or nigiri sushi dishes thanks to its delicate yet succulent texture and delicate flavor that complements other ingredients well. Additionally, its rich structure holds up well during cooking methods such as frying, sauteing, roasting, grilling, or poaching – and Browne Trading is proud to bring such sustainable beauty directly to our customers!
It’s easy to mistake “kampachi” for “hamachi,” but it is essential to distinguish these two species of fish. Hamachi (Seriola quinqueradiata) is a yellowtail species found in northern waters, while kampachi (Seriola dumerili) migrates between Kyushu and southern Honshu waters as an amberjack species. Although both have very similar bodies and flavors, hamachi has leaner bodies with less intense aroma.
Farmed kampachi has quickly become one of America’s most beloved fish varieties due to its superior texture and taste. You’ll find this year-round option in restaurants and grocery stores nationwide; purchase it from a company that sources its fish responsibly for best results.
Blue Ocean Mariculture farms kanpachi in Hawaii and Baja California using special feed of olives and citrus fruits to provide vitamins and essential amino acids to their fish diets. This gives their kanpachi the distinctive flavor that differentiates it from commodity-farmed varieties.
Forever Oceans provides sustainable kampachi fish by raising them in deep-water enclosures designed to replicate natural ocean conditions, enabling their fish to flourish faster and healthier than traditional farm-raised varieties while decreasing environmental stressors. As a result, their product offers premium sashimi-grade quality fish with buttery steak-like textures for delicious sashimi preparation.
Hawaii’s oceans provide ideal conditions for sustainably harvesting an amberjack fish known as Kona kanpachi. Bred offshore over intense water to limit risks from disease or contamination while protecting its surrounding ecosystem, it also contains no hormones or prophylactic antibiotics – making it a favorite among chefs who prioritize sustainability.
Kampachi, hamachi, or amberjack fish is an exquisite and sustainable addition to your menu. Farm-raised kampachi tends to be more flavorful and firmer, making it suitable for grilling. Enjoy sashimi style or as a crudo dish; you won’t be left wanting more!
Kampachi is a favorite among sushi chefs for its versatility and ease of preparation. You can grill, saute, or broil this fish to bring out its full flavors and textures; ceviche is also possible. Grill Kampachi fillets over high heat for about 2 minutes on each side to bring out their best flavors and textures. To thaw overnight in the refrigerator before seasoning with salt and pepper before plating out.
If you prefer to make sashimi, cut your fish into bite-size pieces and marinate in citrus juice such as lemon, lime, or orange for about 10 minutes to bring out its natural flavors and add a light, refreshing bite. Or you can garnish your dish with fresh lemon juice, and some extra virgin olive oil drizzled on top for extra richness!
Salads can also be an easy and tasty way to enjoy this versatile fish, providing the necessary vitamins and nutrients in just a few bites! Slices can be mixed with greens like arugula or romaine and thinly sliced Japanese cucumbers and bean sprouts for an enjoyable and healthy lunch. Finish it with olive oil, salt, and pepper before enjoying it!
When serving sashimi, try pairing it with a creamy sauce or garnishing with dill; its mild, fresh aroma pairs beautifully with the mild Kampachi and provides a refreshing contrast in texture and taste.
Fish harvested in Hawaii’s Pacific Ocean are sustainably harvested and boast no detectable mercury content, making it an excellent choice for sushi. Sashimi-grade fish is free from hormones or antibiotics for prevention, making it a healthier alternative than farmed salmon farms. They’re raised offshore to limit pollution exposure and ensure any escapees don’t negatively affect native populations.
Hawaiian Kampachi is an incredibly versatile fish that can be prepared in multiple ways. Popularly used for sushi and crudo preparations but also suitable for grilling, it makes an incredible appetizer or platter for people with larger-than-bite-sized appetites. Kampachi fish is often served nigiri style in sushi restaurants and izakayas due to its delectable texture; grilling quickly gives this protein-rich seafood an incredible texture that complements its delicate taste perfectly.
Farmed kampachi fish has lower mercury levels than its wild-caught cousins and is free from internal parasites that plague wild amberjack fish in the ocean. Furthermore, farmed kampachi is significantly less likely to be genetically modified than wild-caught varieties – this factor should interest consumers concerned with GMO effects on health and the environment.
Kampachi fish is known for its buttery texture and delicate flavors that pair perfectly with various spices and ingredients, such as salads or soups. Grilled over hot coals, it becomes tender yet buttery simultaneously, perfect for salads and soups. Grilling Kampachi with lemon or lime juice gives it an additional citrusy kick and is one of the signature dishes at Polynesian Cultural Center Alii Luau and Gateway Buffets.
Kanpachi can also be enjoyed with ponzu sauce to enhance its delicate, meaty flesh. It can also be made into ceviche and placed into miso broth with soba noodles and tofu for an energizing broth experience. Raw kanpachi has become very popular as nigiri sushi options in sushi restaurants and izakayas alike, similar to its closely related cousin hamachi but boasting unique flavor profiles and textures.
Though wild almaco jack exists, most kanpachi available to consumers today comes from aquaculture farms. Aquaculture professionals carefully raise and nurture them before harvesting them to meet market demand. Farmed kanpachi may be smaller than its wild counterpart, but it still offers beautiful ocean flavor prized by chefs. When seeking US sources of kanpachi fish for consumption, look for brands certified by an ethical sustainability organization, such as Blue Ocean Mariculture, which supports forward-thinking strategies while representing today’s farmed fishery.
Kampachi is not only delicious and healthy – it’s also highly beneficial. Packed with omega-3 fish oil and zero detectable mercury levels, kampachi is an excellent way to increase fish consumption and reap its many health benefits. Furthermore, this sashimi-grade fish provides potassium, vitamin A, and iron, while its rich source of fatty acids makes it great for heart and circulatory health.
Polynesian Cultural Center’s Alii Luau Buffet and Gateway Buffet serve some of the finest grilled kampachi in Hawaii, harvested sustainably using Ikejime technology to reduce stress while preserving quality meat. Using deep ocean farming technology, Kona Blue raises it sustainably to ensure their wild-caught and farm-raised kampachi.
Kanpachi is the Japanese term for amberjack fish (Seriola rivoliana), commonly referred to in America as kampachi. This species is closely related to popular yellowtail species like hamachi, hiramasa, and buri found at sushi restaurants and izakaya; indeed, these three can sometimes be mistakenly identified as yellowtail due to their similar coloring and texture; however, kanpachi tends to be leaner and less fatty than its Japanese cousins of similar size such as hiramasa and buri counterparts of similar size when served at these establishments!
This fish makes an excellent raw sashimi option because of its firm, mild, and clean flavor profile that pairs perfectly with delicate sake and fruity wines. Furthermore, it makes an excellent sushi and carpaccio option as well. When cooked, it can also be seared, steamed, sauteed, baked, or broiled, depending on the desired method – with dense and forgiving flesh, it stands up well to any preparation process!
When selecting sashimi-grade fish, choosing various cuts from each species is essential for the ideal combination of flavors and textures. When starting with tender pieces as your base layer, follow it with slightly more challenging slices as a second course. When grilling kampachi fish, slice thin to prevent overcooking the flesh.