March 20th, 2020
Dear valued customers,
These are troubling times we are currently facing. With the outbreak of COVID-19 many people and businesses have been forced to suspend their regular activities for the sake of public safety. Many are unsure of what the coming weeks will bring and how they will support themselves and their families while also keeping safe.
We would like to take a moment to offer some peace of mind. According to the CDC, “Currently there is no evidence to support transmission of COVID-19 associated with food. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads.”
Omega Azul Seafood has in place an extensive and robust Food Safety Program which prioritizes the health and safety of our customers and employees. As is standard in our company, we adhere to strict Good Manufacturing Practices and thorough Sanitation Standard Operating Procedures to ensure all products handled by our employees are of the utmost food safety standards.
While communities respond accordingly to the COVID-19 outbreak, be assured we have initiated company-wide crisis planning.
To protect our customers and employees, Omega Azul Seafood is taking the following measures:
Cancelling all non-essential business travel;
All staff able to perform their work from home (e.g. administrative staff) will be require to do so.
All essential site staff (that are unable to work from home) will be required to maintain a distance of 6 feet for more from one another whenever possible.
Reinforcing good hygiene practices such as frequent hand washing.
Ensuring the proper use of personal protective equipment (PPE) such as face masks, gloves, aprons, jackets, hair nets, goggles, and boots.
Ensuring thorough cleaning and disinfection of all work equipment and surfaces before and after use to eliminate any opportunity for cross contamination.
Requiring employees to self-identify, if they have travelled to a high-impact area;
Requiring employees to self-quarantine for 14 days if they display any symptoms whatsoever;
All meetings will be conducted remotely via phone, skype, or other means which allow staff to maintain physical distance from one another.
Additionally, due to current economic circumstances – we will be offering a substantial discount to all supermarkets and grocery stores ordering our products at this time.
As always, we invite all those with questions, comments or concerns to contact an Omega Azul Seafood sales representative.
Omega Azul Seafood
MBA SEAFOOD WATCH GIVES GOOD ALTERNATIVE RATING TO MEXICO'S YELLOWTAIL INDUSTRY
Since 1999, the Monterey Bay Aquarium Seafood Watch program has worked to raise public awareness about sustainable seafood issues and helped consumers and businesses choose seafood that's fished or farmed in ways that support a healthy ocean, now and for future generations.
This month, they published their report on Mexico's marine net pen Yellowtail industry and assigned a Good Alternative rating.
Click here to read the report.
January 13th 2020
Consult the MBA Seafood Watch consumer guide to see recommended products and which ones to avoid.
Get the MBA Seafood Watch app to stay up to date on the latest news from the Monterey Bay Aquarium.
Visit www.seafoodwatch.org to read the full report on Mexico's marine net pen Yellowtail industry.
BAJA KANPACHI FEATURED IN LIVESTRONG'S ARTICLE: FISHING FOR ANSWERS: WHAT IS SUSTAINABLE SEAFOOD?
Baja Kanpachi was recently featured in Livestrong's new article: "Fishing for Answers: What is Sustainable Seafood? ".
Click here to read the original article.
Jess Barron, Editor-in-Chief of LIVESTRONG.COM and James Arthur Smith, Co-Founder of Omega Blue visited our farm site recently to take a tour of our facilities.
While here, they discussed various aspects of sustainable fishing and fish farming and why 'wild-caught' doesn't necessarily mean sustainable and/or healthy. James explains the various issues surrounding industrial fish farming (e.g. overcrowding and the use of antibiotic, hormones, or steroids), as well those surrounding large-scale commercial fishing (e.g. bycatch and depletion of wild fish stocks before they have time to recover).
" We're very capable of eating these fish right out of existence, " said Sheila Bowman, manager of Culinary and Strategic Initiatives for Monterey Bay Aquarium's Seafood Watch when referring to commercial fishing stocks.
James encourages people to ask more questions about where their seafood comes from and how by doing so, we can drive market demand towards a more sustainable and healthy future.
" What we need to do is continue to create awareness about these problems and the solutions. "
James goes on to explain how Baja Kanpachi is raised in a sustainable manner without falling into the trappings of mainstream industrial fish farming - including low stocking densities, careful environmental monitoring, and abstaining from the use of antibiotics, hormones, or steroids. James also discusses the efficiency of the feed our Baja Kanpachi are given, and how the use of trimmings has allowed us to achieve a phenomenal Fish in Fish out ratio (less than half that of farmed salmon). He goes on to explain that feed is also vital in terms of consumer health.
" By taking the flesh off of the sardine and just grinding up the head, the tail, the backbone and putting that into a feed we've mitigated our concentration not only on the pressure on the wild fish stock, but also of heavy metals and plastics in our fish. Our fish are quantifiably, 0.04 ppm of mercury. If you look at mercury levels in wild-caught tuna, for example, the FDA recommends that pregnant women don't eat it. In comparison, our concentration is almost undetectable and completely safe by FDA standards. Anyone can eat it 3 times a day, 7 days a week. "
After the tour, Omega Blue Co-Founder and Executive Chef: Cody Bryan Requejo prepared some lovely Baja Kanpachi sashimi for everyone to enjoy. Cody describes Baja Kanpachi as having a deliciously sweet flavor profile and being extremely versatile and highly forgiving in the kitchen.
" You can sear it, you can bake it, you can poach it, you can make sashimi out of it and it's foolproof. "
So what's the take home message? Like Jess says:
"It's up to all of us to ask questions at grocery stores and in restaurants:
"Where did this fish come from? How was it farmed or caught?"
Let's all try to make sure we understand what we are eating and where it really comes from. Make an effort to choose the best options. Together we can make a difference."
BAJA KANPACHI CHAMPIONED ON
PACIFIC CATCH'S CLEAN CATCH MENU
Fresh fish, Pacific flavors. Omega Azul is thrilled to announce that Pacific Catch has chosen Baja Kanpachi as its champion seafood product for this year's Clean Catch menu. The clean catch menu is balanced, wholesome and mindful of all the delicious details, from wave to table.
From January 31st - March 13th, stop by any one of Pacific Catch's 7 locations for some Westcoast style, simply prepared, healthful eating. Dishes include:
Baja Kanpachi Tataki: sashimi-style Baja Kanpachi with white ponzu, fresh avocado, watermelon radish, micro greens, and crispy quinoa. Click here for a video of this amazing dish being prepared.
Citrus Poke Tacos: cubed Baja Kanpachi, Valencia orange, yuzu, pomegranate, ginger, mint, and fresh jicama taco shells.
Grilled Baja Kanpachi: grilled Baja Kanpachi with roasted cauliflower, maitake mushrooms, wilted baby kale, and turmeric-tahini-coconut sauce.
If that sounds delicious, then what are you waiting for? Come eat.
For more information, please visit: www.pacificcatch.com
February 6th, 2018
Pacific Catch chef lovingly prepares some Baja Kanpachi Tataki. Photos by Pacific Catch.
Pacific Catch's Citrus Poke Tacos. Photo by Pacific Catch.
Pacific Catch's Grilled Baja Kanpachi. Photo by Pacific Catch.
Pacific Catch's Baja Kanpachi Tataki. Photos by Pacific Catch.
BAJA KANPACHI FEATURED ON: YOUR FOOD'S ROOTS
Baja Kanpachi was recently featured on Season 1, Episode 1 of the new show: Your Food's Roots with Zooey Deschanel - an ATTN: original series that aims to reconnect people with the food they eat.
This episode (titled: Overfishing) looks at the various fishing and farming methods used today and shows how there are sustainable and unsustainable ways to do both.
Omega Blue Co-Founder: James Arthur Smith sits down with host Zooey Deschannel to discuss how our Baja Kanpachi are raised and what makes our so sustainable.
See video below:
CHEF WOLFGANG PUCK COOKS UP KANPACHI
Omega Azul Seafood was honored to see the prestigious and world-renowned chef: Wolfgang Puck serving up our Baja Kanpachi at the Hotel Belair in Los Angeles. Special thanks to our friends at Omega Blue Seafood for making this happen. #bajakanpachi
October 15th 2017
World-renown chef Wolfgang Puck serving up a plate of Baja Kanpachi at the Hotel Belair in Los Angeles, CA.
World-renown chef Wolfgang Puck serving up a plate of Baja Kanpachi at the Hotel Belair in Los Angeles, CA.
JOSIAH CITRON PREPARES BAJA KANPACHI FOR LA CHEFS UNITE
James and Cody of Omega Blue teamed up with Josiah Citrin for the charity event: LA Chefs Unite - raising money for hurricane and earthquake victims in Puerto Rico, Mexico, Florida, Texas, and the Caribbean. See videos below:
TU DAVID PHU AND OMEGA BLUE TEAM UP FOR POP-UP DINNER
Omega Blue is hosting pop-up dinners with some of the most talented chefs in California. This week, they team up with one of Oakland's up and coming star Chefs: Tu David Phu for some amazing Vietnamese-style Baja Kanpachi. See video below:
September 27th, 2017
Ca Nhung (Vietnamese ceviche) with Baja Kanpachi, coconut vinegar, oil, dill, taragon, and coconut meat (first photo); and roasted Baja Kanpachi (second photo) at pop-up dinner in California.
Whole Baja Kanpachi on display (first photo); and James and Cody holding whole Baja Kanpachi (second photo) at pop-up dinner in California.
LARGE BAJA KANPACHI PROMOTION
Omega Azul is excited to announce our new Large (7lbs+) Baja Kanpachi Promotion: from July 1st 2017 - December 1st 2017! This includes Whole Round; Gilled & Gutted; Fillet: Pin Bone Out, Skin On; and Fillet: Collar On, Ribs & Pin Bone In. Contact Omega Azul sales staff for details and pricing:
Ph: (604) 948 8020
SAMPLES SERVED AT SEAFOOD EXPO N.A.
We had a great time at the Seafood Expo North America 2017 in Boston. Thank you to all those who stopped by - we're glad to see everyone enjoy our kanpachi so much! Please feel free to send us an email or give us a call if you'd like to discuss more - we're always ready to take your call!
Ph: (604) 948 8020
March 19th, 2017
Whole Baja Kanpachi on display (first photo); and Baja Kanpachi Crudo sampler (second photo) at Seafood Expo North America 2017 in Boston, MA.
OMEGA AZUL COMING TO SEAFOOD EXPO NORTH AMERICA 2017
Omega Azul will be at the 2017 Seafood Expo North America Trade Show at the Boston convention center from March 19th - 21st.
Come by our booth (#1805) to meet our reps and learn more about our company and its products.
Harvesting is limited to once per week. Orders must be placed by Monday by 10:00AM PST. Shipping will be on Wednesdays. If you have any questions, please click here to contact Omega Azul staff.
February 20th 2017
Baja Kanpachi fish waiting to be harvested and shipped to a lucky customer.
CHEF CODY DEMO
Chef Cody Bryan Requejo and James Arthur Smith visit Hatchet Hall in Los Angeles to showcase their skills and demonstrate how to properly break down a Baja Kanpachi. See video below:
KANPACHI IN L.A.
Baja Kanpachi has made its way to L.A. Contact our good friends at Omega Blue Seafood to order some of the best fish L.A. has to offer!
November 26th 2016
Lightly cured Baja Kanpachi onion soubise, toasted hazelnuts, puffed buckwheat, lemon juice, and arugula sprouts.
Baja Kanpachi samples were served up at Mahony & Sons in Vancouver - including seared Kanpachi Sashimi Tacos, Kanpachi Sashimi with Citrus Ginger, and a Kanpachi Rissoto with Amaroso sauce. For the recipes: click here.
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October 10th 2016
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