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.
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