Fishermen worldwide have a knack for bestowing distinctive names to their catch, leaving most of us perplexed by the vast array of labels. Look no further than kanpachi, a fish that goes by many aliases, such as kampachi, hamachi, kahala, amberjack, longfin yellowtail, or almaco jack.
Whatever one chooses to call this versatile fish, one thing is certain — kanpachi is prized by chefs and serious seafood aficionados alike for applications with sushi and other on-trend cuisine due to its extremely high fat content and smooth, yet rich flavor profiles.
Bet the Farm on It
Kanpachi stands out from its wild counterparts due to a controlled farming process, resulting in a product that’s sustainably grown, high in omega-3 fatty acids, with non-detectable levels of mercury, and free from internal parasites. Thanks to the meticulous practices of open ocean farming off the coast of Panama, this aquaculture delicacy is available year-round, ensuring consistency and reliability for chefs who demand a natural protein free of genetic engineering, hormones, or prophylactic antibiotics.
Unwavering Under Fire
What makes kanpachi truly remarkable is its versatility in the kitchen. Whether grilled, roasted, broiled, fried, steamed, poached, or smoked, kanpachi delivers a clean ocean flavor with notes of rich, nutty sweetness and smooth, flaky texture.
Pair kanpachi with jicama, Thai red chili, lime, and mint to create a protein-fortified salad perfect for LTOs around special occasions. Or move to the grill or flat top for blackened kanpachi paired with Peak Fresh Produce® Fingerling Potatoes, asparagus, and crunchy super snap peas to create an upscale entrée. From searing and sautéing to steaming and broiling, this fish adapts beautifully to various cooking techniques, offering endless culinary possibilities.
Roll Me Another
Many chefs utilize kanpachi for sushi or raw applications, whether in rolls, nigiri, or sashimi. Offering a firm texture, with a mild sweet flavor and no fishiness, kanpachi delivers a perfect balance of fat content and exquisite flavor. A popular mouthwatering presentation is thinly sliced kanpachi sashimi glazed with a ginger citrus sauce, including orange, lemon, lime and ponzu sweetened with a touch of honey.
And let’s not forget deconstructed sushi in a bowl, aka the trending Poke Bowl, a well-balanced dish with lasting popularity among millennial and Gen Z diners for its on-the-go portability and protein-packed deliciousness. Top zucchini noodles or brown rice with anything from kale to edamame, scallions, or beets and drizzle an array of fusion-inspired flavor dressings on cubed, soy-marinated kanpachi for a quick and satisfying lunch or dinner on the go.
With its exceptional flavor, versatility, and responsible sourcing, kanpachi is a fish that's sure to impress both chefs and diners alike.
*Content provided in partnership with Beaver Street Fisheries.
