Hawaiian Kampachi™ cuts easily and efficiently, with few bones and a small bloodline. A firm, crisp texture and clean taste makes Hawaiian Kampachi a favorite for sashimi, sushi and ceviche/poke dishes. Hawaiian Kampachi cooks quickly in its natural oils and is superb with a wide variety of simple and complex flavors and treatments.
Hawaiian Kampachi™ excels in raw or cooked preparations, in simple dishes or with a variety of prepared flavors.
Yields (from Whole Fish)
Gilled & Gutted86%
Headed & Gutted75%
Whole:Best for roasting, poaching, steaming
Collar:Best for roasting and frying
Whole Fillet:Best for sashimi, grilling, pan-searing and steaming
Belly Fillet:Best for sashimi, ceviche, grilling and pan-searing