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Recipes
Preparing
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.
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Cooked
Baja Kanpachi
Aguachile
Baja Kanpachi® Aguachile has a zesty flavor that packs a bit of heat! Marinated in lime, cilantro, onions, jalapeño and garlic, this refreshing recipe is sure to delight spice-lovers everywhere!
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Seared
Baja Kanpachi
Sashimi Tacos
A Mexican classic - Baja Kanpachi® loins coated in sesami seeds and lightly pan seared. Served in egg roll cups with sriracha aioli, guacamole, pico de gallo, and cilantro.
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Cooked
Baja Kanpachi
Risotto with
Amaroso Sauce
Beautiful Baja Kanpachi® fillets laid over a creamy garlic risotto simmered in amaroso sauce with capers, tomatoes and freshly chopped dill.
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Raw
Baja Kanpachi
Sashimi with
Citrus Ginger
Baja Kanpachi® back loins thinly sliced and glazed with a ginger citrus sauce - including orange, lemon, lime, and ponzu and sweetened with a touch of honey.
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Baja Kanpachi Processing Options
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