Seriola rivoliana (commonly known as Almaco Jack) is a tropical pelagic whitefish found throughout the South Pacific. The flesh is firm, rich, and buttery with a flavor that some describe as a cross between Sablefish and Yellowfin.
Baja Kanpachi® can be used in virtually any whitefish dish and is typically much easier to work with (the flesh is less delicate than traditional whitefish which allows it to stand up better to various cooking methods such as grilling). The flesh is rich and oily, which allows for cooking without needing to grease the pan, grill, etc. These same characteristics make it ideal for sushi and sashimi: a delicious stand-alone flavor and a texture that simultaneously melts in your mouth while keeping its overall form. Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many ways in which this fish can be prepared. Click here to see recipes
Baja Kanpachi® is high in protein and low in saturated fat; it's also rich in EPA, DHA, and Omega-3 fatty acids - making it a great choice for health conscious consumers. Click here to see nutritional information
Baja Kanpachi® is produced in a sustainable manner from egg to plate in the most pristine waters of Baja California South. Baja Kanpachi® is 100% non-GMO and is free of any detectable levels of mercury. We do not use antibiotics, hormones, or steroids. Click here to see sustainability
All of our fish are harvested using Ikejime methods that minimize pain and suffering. This makes sense, not only from an ethical standpoint, but from a commercial standpoint as well (if a fish endures stress during harvest then the quality of the meat will be negatively affected).
What is Ikejime?
Ikejime (活け締め) or Ikijime (活き締め) is a humane method of killing fish to maintain the quality of its meat. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. This method is considered to be the fastest and most humane method of killing fish. Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged.
Ikejime has been successfully used manually in the tuna and yellowtail industries, along with limited use in sport and game fishing, as it provides a rapid slaughter technique. An alternative to cutting their throats and leaving the fish to die by bleeding, ikejime is used and the fish put straight into ice.