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Product Description:

Baja Kanpachi Logo with Registered Trademark

Seriola rivoliana - known to sushi chefs as Kanpachi (間八) or Kampachi (カンパチ), and to fishermen as Amberjack, Almaco Jack, or Longfin Yellowtail - 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. It's popularity in Japanese cuisine coupled with its origins in the Baja led to the name: Baja Kanpachi®

Baja Kanpachi® can be used in virtually any whitefish dish and

is very easy 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

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

Made in BCS Logo
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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.

Thin slices of Omega Azul's Baja Kanpachi (also known as kampachi, amberjack, or longfin yellowtail)

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

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.

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

 
 
Whole Round Baja Kanpachi in Box Temp Ch
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Whole Round

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

Omega Azul Whole Round Baja Kanpachi fish (also known as kampachi, amberjack, or longfin yellowtail) Size Options
Icons for temp, shelf life, availability

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.

Baja Kanpachi Logo with Registered Trade

Processing Options:

 
Whole Round Baja Kanpachi Fish with Garn
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Gutted

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

Omega Azul Gutted Baja Kanpachi fish (also known as kampachi, amberjack, or longfin yellowtail) Size Options
Icons for temp, shelf life, availability

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.

Whole Round Baja Kanpachi Fish with Garn
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G&G

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

Omega Azul Gilled & Gutted Baja Kanpachi fish (also known as kampachi, amberjack, or longfin yellowtail) Size Table
Icons for temp, shelf life, availability

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.

Gilled and Gutted Baja Kanpachi Fish wit
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H&G

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

Omega Azul Headed & Gutted Baja Kanpachi fish (also known as kampachi, amberjack, or longfin yellowtail) Size Table
Icons for temp, shelf life, availability

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.

Headed and Gutted Baja Kanpachi with Gar
Number 5 in Circle.png

Sides

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

Omega Azul Baja Kanpachi J-Cut Sides (also known as kampachi, amberjack, or longfin yellowtail) Size Table

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

Artwork Bag

Standard Bag

Fresh: 1 - 3° C;

Frozen: -20° C

Fresh: 2 weeks;

Frozen: 1 year

Year-Round

Icons for temp, shelf life, availability

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

Baja Kanpachi J Cut Sides with Garnishes
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Fillet (skin on)

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

Omega Azul Baja Kanpachi Fillets with Skin On (also known as kampachi, amberjack, or longfin yellowtail) Size Table

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

Artwork Bag

Standard Bag

Icons for temp, shelf life, availability

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.

Baja Kanpachi Skin on Fillets with Garni
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Fillet (skinless)

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

Omega Azul Baja Kanpachi Skinless Fillets (also known as kampachi, amberjack, or longfin yellowtail) Size Table

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

Artwork Bag

Standard Bag

Icons for temp, shelf life, availability

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.

Baja Kanpachi Skinless Fillets with Garn
Number 8 in Circle.png

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).

Omega Azul Baja Kanpachi 5-7 oz Portions (also known as kampachi, amberjack, or longfin yellowtail) Size Table

Artwork Bag

Standard Bag

Icons for temp, shelf life, availability

Frozen: -20° C

Frozen: 1 year

Year-Round

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

Baja Kanpachi Portions with Garnishes.jp
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Ceviche

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

Omega Azul Baja Kanpachi Ceviche (also known as kampachi, amberjack, or longfin yellowtail) Size Table

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

Artwork Bag

Standard Bag

Icons for temp, shelf life, availability

Frozen: -20° C

Frozen: 1 year

Year-Round

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

Baja Kanpachi Ceviche on Tray with Garni
Number 10 in Circle.png

Collars

Description: Baja Kanpachi® collars (available frozen only).

Omega Azul Baja Kanpachi Collars (also known as kampachi, amberjack, or longfin yellowtail) Size Table
Icons for temp, shelf life, availability

Frozen: -20° C

Frozen: 1 year

Year-Round

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

Baja Kanpachi Collars with Garnishes.jpe

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

*** Lead time for artwork packaging approx. 4 - 6 weeks; contact your local sales representative for details ***

Omega Azul Baja Kanpachi (also known as kampachi, amberjack, or longfin yellowtail) swimming in the Sea of Cortez

Ordering & Availability:

Availability:

Baja Kanpachi® is available year-round.

Contact:

For more information please contact:

Omega Azul - Sales Department
Ph: +1 (604) 948 8020
Email: sales@omegaazul.com

or submit a quote request using the form below:

Minimum Order Volume:

Minimum order volume is 100lbs.

Baja Kanpachi (also known as Kampachi, Amberjack, or Longfin Yellowtail) fillet on cutting board with knife
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Baja Kanpachi Logo with Registered Trade
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