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Baja Kanpachi Logo with Registered Trade
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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 citrus poke tacos prepared

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

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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

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Baja Kanpachi® is certified by the Aquaculture Stewardship Council (ASC) - who's globally recognized standards ensure environmentally and socially responsible seafood. Visit: www.asc-aqua.org/ for more information.

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.

Full Traceability with QR Codes

Each fish we ship receives a gill tag with date of harvest and QR code. Once our clients receive the fish, they can scan the QR codes on the gill tags using their smartphone camera.

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Scanning the QR codes will prompt a URL to open with important information regarding the fish - including:

  • Lot Number

  • Cage Number

  • Date Stocked

  • Diet Fed

  • Method of Harvest

  • Nutritional Information

So you'll always know exactly where your fish came from!

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Processing Options:

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Whole Round

Description: Whole round Baja Kanpachi® fish (available fresh or frozen).

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Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

Styrofoam ice chest with food grade plastic liner & cardboard master.

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Gutted

Description: Gutted Baja Kanpachi® fish (available fresh or frozen).

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Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

Styrofoam ice chest with food grade plastic liner & cardboard master.

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G&G

Description: Gilled and gutted (G&G) Baja Kanpachi® fish (available fresh or frozen).

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Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

Styrofoam ice chest with food grade plastic liner & cardboard master.

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H&G

Description: Baja Kanpachi® fish with head and gut (H&G) removed (available fresh or frozen).

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Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

Styrofoam ice chest with food grade plastic liner & cardboard master.

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Sides

Description: Baja Kanpachi® "J-cut" sides with collar on, bone in, and skin on (available fresh or frozen).

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*Available in artwork IVP bags ($0.15 USD each) or standard IVP bags (no charge).

Artwork Bag

Standard Bag

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Fresh: 1 - 3° C;

Frozen: -20° C

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Fresh: 2 weeks;

Frozen: 1 year

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Year-Round

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IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Fillet (skin on)

Description: Baja Kanpachi® boneless fillet with skin left on (available fresh or frozen).

Baja Kanpachi Boneless Fillet (skin on)

*Available in artwork IVP bags ($0.15 USD each) or standard IVP bags (no charge).

Artwork Bag

Standard Bag

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Fresh: 1 - 3° C;

Frozen: -20° C

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Fresh: 2 weeks;

Frozen: 1 year

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Year-Round

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IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Fillet (skinless)

Description: Baja Kanpachi® boneless, skinless, fillet (available fresh or frozen).

Baja Kanpachi Boneless Fillet (skinless)

*Available in artwork IVP bags ($0.15 USD each) or standard IVP bags (no charge).

Artwork Bag

Standard Bag

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Fresh: 1 - 3° C;

Frozen: -20° C

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Fresh: 2 weeks;

Frozen: 1 year

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Year-Round

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IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Portions

Description: Cut 5 – 7oz portions of Baja Kanpachi® fish (frozen only).

*Available in artwork IVP bags ($0.15 USD each) or standard IVP bags (no charge).

Baja Kanpachi Portions Processing Option

Artwork Bag

Standard Bag

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Frozen: -20° C

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Frozen: 1 year

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Year-Round

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IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Ceviche

Description: Baja Kanpachi® ceviche in 2.0 or 4.0 lb packs (available fresh or frozen).

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*Available in artwork IVP bags ($0.15 USD each) or standard IVP bags (no charge).

Artwork Bag

Standard Bag

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Fresh: 1 - 3° C;

Frozen: -20° C

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Fresh: 2 weeks;

Frozen: 1 year

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Year-Round

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IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Collars

Description: Baja Kanpachi® collars (available fresh or frozen).

Baja Kanpachi Collars Processing Options

Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

IVP, Styrofoam ice chest with food grade plastic liner & cardboard master.

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Packaging:

IVP Bags: Sides, Fillets, Portions, Ceviche and Collars are individually vacuum packed (IVP) with your choice of either standard or artwork bags (additional $0.15 USD per artwork bag). Bags have a thickness of 6 mil and include a tear line on one side. Bag sizes range from 8" x 10" to 12" x 18" (depending on processing option).

Styrofoam Ice Chests: Products are placed in a Styrofoam ice chest lined with food grade plastic wrap and layered with frozen gel packs – allowing for up to 32 hours of transportation while maintaining temperature. 

Frozen Gel Packs:

11 2/5 " x 5 1/3 ",
1.54 lbs each
.

Food-Grade Plastic Liner: Each Styrofoam ice chest is lined with a food-grade plastic wrap liner.

Cardboard Master: Styrofoam ice chest is then placed inside a cardboard master with your choice of either standard or artwork boxes.

Label: Each box receives a label which includes species name, box number, net weight, gross weight, packaging date, and ASC Certified logo.

Artwork Packaging:

IVP Bags: sides, fillets, portions, ceviche and collars are available in 2 types of IVP bags:

- Artwork IVP Bags: $0.15 USD each

- Standard Bags: No charge

Artwork Bag (front)

Artwork Bag (back)

Standard Bag

Cardboard Master: all Baja Kanpachi® products are available in 2 types of cardboard masters:

- Artwork Cardboard Master: No charge

- Standard Cardboard Master: No charge

Artwork Box

Standard Box

Ordering & Availability:

Seasonal Availability:

Baja Kanpachi® is available year-round.

Minimum Order Volume:

Minimum order volume is 300lbs.

Contact:

For more information

please contact:

Omega Azul

- Sales Department

Ph: (604) 948 8020

Email: sales@omegaazul.com