Hawaiian Kampachi is a delicious, high-value yellowtail that is being responsibly cultivated in deep ocean fish ranches off the Hawaiian coast. In the wild, this species is referred to as amberjack or kahala. However, while Hawaiian Kampachi may lend itself to amberjack recipes, it is substantially different from its wild counterpart as it a product of controlled farming from hatch-to-harvest, making it a fish with a higher fat content, non-detectable levels of mercury and free from the internal parasites that can afflict these fish in the wild.
Served as sashimi, is similar to the popular Hamachi/Hiramasa (or yellowtail). Among the many factors which determine quality in the discriminating sashimi market, fat content is the most important. Served raw, they are outstanding as #1 grade sashimi, ceviche, and nigiri sushi. With a subtle, pure flavor when cooked, Hawaiian Kampachi™ also adapts to a variety of culinary styles and recipes and can be seared, sautéed, steamed, broiled or baked, spiced, sauced or dipped.
Available as a Whole Scaled & Gutted Fish, 6-7 Lb Avg.
as two skin on Fillets, 2.5 – 3.5 Lb Avg.
If you are wondering what the best practices are for the storage of fresh & frozen seafood check out our blog article on the subject by clicking here.
Learn how to fillet a roundfish with our guide by clicking here. This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.