This month our featured “Fun Fish” is Kanpachi sourced from Forever Oceans out of Panama.
Ocean-raised in pristine waters, far from land and vessel pollution, Forever Oceans Kanpachi are able to swim in natural, fast-flowing waters, resulting in beautiful, sashimi-grade fish. Ozonated water (O3) is utilized to neutralize the growth of harmful bacteria on these fish, which are rinsed in the O3 water when arriving at the processing plant and again after processing. This is a non-invasive step that keeps the fish fresher longer.
Kanpachi is a very versatile fish with a dense texture and a rich, yet mild buttery flavor. It is delicious grilled, broiled, sautéed, fried, baked or smoked. It is also a popular choice in poke and ceviche! The whole fish can be used for reciples, including the head, collar, loin, belly and tail.
This month, we partnered with Chef Shelby LeBleu of Elevation Foodservice Reps to host our Fun Fish Cook Off at their Chef’s Playground. Chef Shelby created a delicious Seared Kanpachi, with Ponzu Sauce and Japanese 9-spice (recipe below). Chef Peter made two poke dishes, one with raw kanpachi and the other with pre-seared kanpachi and both were delicious (everyone was pleasantly surprised by liking the seared version even better than the raw as it added a fantastic depth of flavor!).
If you’d like more information about Kanpachi, Forever Oceans, or the Fun Fish program, reach out to your SFC rep today!
Seared Kanpachi, Ponzu Sauce, Japanese 9 Spice
- 5-6 oz. Fresh Kanpachi Filet
- 2 Tbl. Canola Oil (or preferred oil of your choice)
- 1 tsp. Sea Salt
- Japanese 7-spice, to season
- 2 oz. Ponzu Sauce
- Thinly sliced cucumbers and lemon
For the ponzu sauce:
- 2 Tbl. Soy Sauce
- 1 Tbl. Rice Wine-Mirin
- 1 Tbl. Rice Vinegar, unseasoned
- 1 Tbl. Lime Juice or Yuzu
For the ponzu sauce, combine the mirin rice wine, soy sauce, rice vinegar and fresh lime juice in a bowl. Set aside.
Trim the kanpachi filet to remove skin, bones, etc., if needed. Pat the fish dry with a towel and season well both sides with salt and Japanese 7-spice. Heat up a sauté pan over high heat. Add oil and sear fish quickly for 10 seconds on both sides. Remove from pan and thinly slice the Kanpachi filet. Serve alongside thinly sliced cucumbers and lemon, as well as the ponzu sauce.
- 5 pounds – Kanpachi, skinned and boned, then pan-sear over med high heat for 30 seconds per side. Chill then cut into small pieces. This dish can also be served using raw kanpachi.
- 1 cup – Teriyaki glaze
- ½ cup – Diced green onion
- ¼ cup – Diced English Cucumber
- ¼ cup – Diced fresh mango
- 1 Tbls. – Fresh Ginger (minced)
- 1 Tbls. – Jalapeno (Diced)
- 1 Tbls. – Sesame oil
- 1 – Tbls. – Toasted sesame seeds
- 1 Tsp. – Sea Salt
Place Kanpachi in a large mixing bowl. Blend in all ingredients and mix well. Serve immediately.
PS the Elevation Reps Chef’s Playground is always open for chefs to visit and demo their products. If you’d like to find out more information or schedule a demo, click here!