HAWAIIAN KANPACHI

(Seriola rivoliana)

Almaco jack (Seriola rivoliana) is in the same family as yellowtail and is prized by Japanese itamae and top chefs. 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”.

ハワイ カンパチ

Hawaiian Kanpachi is a product of the USA

Cuisine

With a clean, pure, fresh, and subtle flavor profile, our Hawaiian Kanpachi is extremely versatile. Wild populations of Almaco jack extend around the globe. Native species exist from California to Peru, the Azores to Spain, and Japan to the Philippines, making our Hawaiian Kanpachi perfect for various cuisines.

Techniques:

Raw: Sashimi, sushi, poke, crudo, tartare
Acid: Ceviche, escabeche, tiradito, kinilaw
Heat: Grilled, seared, steamed, smoked, poached, en papillote, a la plancha