Hawaiian Kanpachi
Hawaiian Kanpachi is a Hawaiian yellowtail. It is grown in the open-ocean off the Kona Coast of the Big Island. It is Hawaii–hatched, reared and harvested using state-of-the-art aquaculture technology, without depleting wild fisheries or harming the ocean environment. It is pure with no detectable mercury, genetic engineering, hormones or prophylactic antibiotics. It has a 30 percent fat content, which translates to fish that is packed with flavor, moistness and high levels of omega-3 fatty acids.
Common Name
Hawaiian Kanpachi, Almaco Jack, Songoro Amberjack, Medregalr
Scientific Name
Seriola rivoliana
Seasonal Availability
Year-round
Primary Product Forms
Fresh: H&G, Fillet
Frozen: H&G, Fillet
Product Profile
Mild
Moderate
Full
Delicate
Medium
Firm
With its rich, buttery flavor with notes of hazelnuts, and a firm, clean and crisp texture, Hawaiian Kanpachi is delicious raw as sushi, sashimi or carpaccio. Cooked Hawaiian Kanpachi offers thick, juicy fillets that stand up well to zesty sauces.
Seattle Fish Co.’s Hawaiian Kampachi sourced from Blue Ocean Mariculture. It is farm-raised in the clean, clear waters of Kona, Hawaii.
Rated Good Alternative (yellow) by the Monterey Bay Aquarium’s Seafood Watch Program.
Kampachi fish are raised without genetic modifications, even if any escape the raising area, they won’t impact the local ecosystem. Also, it has a similar texture to Hamachi, but leaner and less oily, making it a health-conscious choice.
