KAMPACHI
Buy Kampachi
Bring Baja Home to Your Kitchen
Kampachi, also known as yellowtail or amberjack, is a noted star of Japanese cuisine and loved for its clean, crisp bite and delicious, buttery flavor. Its firm texture and high oil content make it well suited for a variety of cooking methods and dishes — it’s delicious baked, fried or grilled, and is often prepared in low-cook methods for ceviche. In restaurants, it’s common to see Kampachi used for sushi and sashimi dishes, and it’s even making a name for itself in Mexican cuisine, opening a new wave of gastronomic tradition in the region through a myriad of ultra-creative dishes. With Kampachi, you can bring the tropical Baja experience home and enjoy the light, fresh and clean flavor of Kampachi — the fish that’s taking the culinary world by storm.
Kampachi Cooking Guide
Kampachi is a lean fish that contains high levels of protein and omega-3 fatty acids. The average 4 oz serving of Kampachi has about 96 calories, 23 grams of protein, and less than 1 gram of fat. It works well smoked on a cedar plank or seared in a pan with fresh herbs. Like most fish, Kampachi fillets should be cooked to an internal temperature of 145°F
| Fillet # | Method | Stove/Oven Temp | Avg Time | Finish Temp |
|---|---|---|---|---|
| 1-2 fillets | Sear | Med-High | 10-12 mins | 145°F |
| 2 or more | Grill | 375°F | 9-12 mins | 145°F |
| 4 or more | Oven | 400°F | 20-25 mins | 145°F |
Note: The above guidelines are only guardrails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked Kampachi, always check color and texture regularly.
Consciously Raised: World’s First ASC-Certified Seriola rivoliana Kampachi
Raised 4 miles offshore in the Gulf of California, in pristine waters over 250 feet deep, Kampachi thrive in a state-of-the-art, ASC-certified aquaculture operation nested in the sea — a system backed by extensive scientific research to maximize the health and welfare of the fish, all while conserving the local biodiversity and surrounding ecosystems in the most environmentally efficient and responsible manner possible. The process begins with local broodstock that are native to the area, and eggs are raised in a land-based hatchery before being transferred to in-ocean, low-density pens. A high-quality, non-GMO feed is used, plus strong currents keep the fish active and healthy — so no antibiotics or hormones are ever needed. Fish are also harvested using the humane Ikejime method, a Japanese technique that reduces stress and preserves the quality of the meat. With no detectable mercury or PCBs, this is some of the purest fish you can find.
Sustainable and Traceable
Through an innovative study in Japan, Kampachi was found to be one of the best species suitable for aquaculture. Sustainable aquaculture not only ensures you can enjoy this delicious fish year-round, but it also helps keep wild populations thriving and protects the environment from the harms of overfishing. The farm where we’re sourcing our Kampachi from — King Kampachi via Niceland Seafoods — is a leader in this field, with aquatic vets, scientists and marine biologists on-site to extensively monitor the fish, water quality, and surrounding biome. And like all of Niceland Seafood products, our Kampachi is fully traceable to its origin, so you’ll always know exactly where your fish comes from and that it was raised ethically, cleanly and sustainably.
