King Kampachi

Mexico

The story of this remarkable fish began in Hawaii with Kona Blue, the pioneering open ocean fish farm that won praise from chefs across the country. Now raised in Mexico with a cutting-edge operation brought to commercial scale, King Kampachi may just be the fish of the future.

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the fish

Kampachi 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 kampachi rearing show great promise in providing a delicious and sustainable alternative in the face of warming seas.

King Kampachi are raised from local broodstock native to the area. Animal welfare is a primary focus of the farm, and every process that affects the fish is continuously audited for continuous improvement.

Excellent for both raw and cooked preparations, King Kampachi has a high fat content. The fish are raised without hormones or prophylactic antibiotics, and have no detectable mercury or PCBs.

the farm

Vertically integrated from hatchery to processing, the Kampachi Company is scaling the research and success that went into the Kona Kampachi project to meet growing demand for reliable, high-quality fish and become the world’s largest closed-cycle producer of Seriola rivoliana.

In the clear waters of the Gulf of California, King Kampachi are grown four miles offshore in state-of-the-art pens anchored in water over 230 feet deep. In these offshore pens, the fish thrive in their natural environment until they reach harvest size in nine to twelve months. The pens are located in deep water with strong currents, and regular testing confirms that the operations have no discernible impact on water or benthic quality.

 
King Kampachi is suitable for a wide range of cooked preparations.

King Kampachi is suitable for a wide range of cooked preparations.

King Kampachi has a clean, crisp bite when raw and is a favorite in Japan.

King Kampachi has a clean, crisp bite when raw and is a favorite in Japan.

in the kitchen

King Kampachi has a clean, crisp bite when raw and a delicious buttery flavor when cooked that's light on the palette. Famous in Japanese cuisine as a star of raw applications, it's 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.

RESOURCES

Downloadable sales sheet

King Kampachi website

Certifications, Ratings and Awards

The farm is in the certification process with ASC and BAP. ASC certification is expected in early 2019.