Blue Ocean Hawaiian Kanpachi

Monterey Bay Aquarium Seafood Watch Best Choice

Catch Method

Farmed | Open Net Pens

Other Names

Hawaiian Yellowtail, Almaco Jack, Songoro Amberjack, Medregalr

Availabilty

Year Round

Location

Kona, Hawaii

Hawaiian Kanpachi is the premier member of the Amberjack family, prized by Japanese itamae and top chefs everywhere. The species is marked by a dark blue-green upper body with a lavender-tinted belly and elongated fins. When young, the distinctive bands centered over the eyes look similar to the Japanese symbol for the number 8 (“pachi” or “ハ”), giving the fish its name “kan pachi” or “center eight”.

Good Alternative

Monterey Bay Aquarium
Seafood Watch Rating

~30%

High Fat Content: Perfect
for sushi or sashimi

ハ

Japanese symbol for
the number 8 “pachi”

Sustainability

No Pressure on Wild Yellowtail Populations

Hawaiian Kanpachi start off as fertilized eggs from a local brood stock – meaning no wild yellowtail are captured to raise more Kanpachi. Juveniles are taken from the Kona Facility to open ocean net pens along the pristine Kona Coast.

Committed to Quality & Sustainability

Hawaiian Kanpachi are produced year round under the care of marine biologists that work hard to reduce feed levels and innovate sustainable feeding practices. They have partnered with our friends at Seafood Watch and have earned a “Good Alternative” ranking.

Good Alternative

Monterey Bay Aquarium ranks Hawaiian Kanpachi farmed in Hawaii in marine net pens as a “Good Alternative.” The reasoning for this is because there is forage fish that are used in the feed; however, we are confident that BlueOcean Mariculture will continue to improve their feed ratios with the goal being to use as little wild fish as possible.

There’s good evidence that environmental impacts are minimal, including no disease or parasite outbreaks and a low risk of impacts from escapes.

Staying true to our core values during thirty-plus years in business has helped us create a company we’re proud to run and work for. And our focus on making the best products possible has brought us success.

Cooking with Hawaiian Kanpachi

Hawaiian Kanpachi is rich in natural oils and forgiving if cooking time is unexpectedly long.
The clean, sweet taste is superb with a wide variety of simple and complex added flavors.

Sushi/Sashimi(Raw, Serves 4-6)

Ingredients

2 fresh Kanpachi fillets (sliced sashimi-style)
1/4 cup soy sauce
1 teaspoon wasabi (Japanese green mustard)
1 cup julienned radish and carrots

Preparation

Arrange sliced sashimi on a bed of julienned radish and carrots. Serve with soy sauce and wasabi on the side.

Poke(Raw, Serves 2-4)

Ingredients

1/4 lb fresh, cubed Kanpachi 1/4 cup soy sauce 1 cup ogo, finely minced 2 tablespoons toasted ground sesame seeds

Preparation

Mix soy sauce, ogo, sesame seeds, chili oil and ginger juice in a bowl. Add fish and let marinate for two minutes. Sprinkle in Hawaiian salt and garnish as desired.

Macadamia Nut Crusted Kanpachi(Cooked, Serves 6)

Ingredients

6 6-ounce Hawaiian Kanpachi fillets
1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
4 tablespoons olive oil

Preparation

Preheat oven to 350 F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor, transfer nuts to another bowl. Sprinkle Hawaiian Kanpachi fillets with salt and pepper. Coat fillets with flour. Dip fillets into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons of oil in each of 2 large skillets over medium heat.
Place fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
Bake fish until just opaque in center, about 7 minutes depending on thickness. Divide salsa on plates, top with fish and serve.

Salsa Ingredients

2 large red bell peppers, cut into 1/4 inch pieces
1 mango, peeled, pitted, cut into 1/4 inch pieces
1 papaya, peeled, seeded, cut into 1/4 inch pieces 1 cup finely chopped fresh cilantro
1/2 small red onion finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper

Salsa Preparation

Combine Salsa ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper (Salsa can be prepared 1 day ahead. Cover and refrigerate. Bring to room temp before serving).