Baja Kanpachi

Mexico

A member of the amberjack family like hiramasa and hamachi, kanpachi is well known and loved in Japanese cuisine. Baja Kanpachi® is producing this sustainably-raised fish in nearby northern Mexico.

the fish

Kanpachi (Seriola rivoliana, commonly known as Amberjack) are members of the Carangidae family and can be found across a wide range in the western Atlantic, Pacific, and Indian Oceans. The fish can be easily identified by its characteristic dark, diagonal stripe through the eyes to the nape. Native to warmer waters, innovations in kanpachi rearing show great promise in providing a delicious and sustainable alternative in the face of warming seas.

The flesh is firm, rich, and buttery with a flavor described as a cross between Sablefish (Black Cod) and Yellowfin. It’s ideal for both raw and cooked applications.

The fish are fed a diet free from antibiotics, hormones, and steroids which results in an efficient feed conversion ratio of 1.4 : 1.0 (FCR). Baja Kanpachi are tested regularly and show no detectable levels of mercury.

the farm

Founded in 2000, Baja Kanpachi is farmed in the waters of Baja California South in Mexico. The farm has full control of the production chain from egg to plate. The process begins in their hatchery facility with their own wild-caught broodstock (non-GMO) producing thousands of high-quality eggs. Those eggs are then hatched and raised with the utmost care until they are ready to move on to their ASC (Aquaculture Stewardship Council) Certified farm site.

In the pens, fish are stocked at a low density to give plenty of room to swim and build firm muscles, reduce stress on the animals, and minimize the impact of waste into the surrounding environment. They have two farm sites so pens can be rotated and fallowed to further minimize impact on the area.

*Baja Kanpachi is suitable for a wide range of cooked preparations.*

*Baja Kanpachi has a clean, crisp bite when raw and is a favorite in Japan.*

in the kitchen

Famous in Japanese cuisine as a star of raw applications, Baja Kanpachi is also delicious cooked. With a firm texture and high fat content, it is suited to a variety of cooking methods, including baking, roasting, steaming, pan-searing, grilling, and sous vide.