A popular Hawaiian fish known locally as Kampachi or Kanpachi, Seriola Rivoliana, is a very popular fish not only for locals but surprisingly for the highest-end sushi restaurants in Los Angeles and New York City. Did you know this is an American-raised aquaculture fish? You may know this fish by other names such as AmberJack or Kahala but no matter what you call it, it is delicious!
Photo by Mark Tagal
Hawaiian-raised Kampachi fingerlings (aka “baby fish’) are born in a hatchery in the middle of the lava fields of Kona, Hawaii, on the Big Island. They are housed in huge plastic bins on shore and as they grow and become big enough, they then go to the offshore pens. Once in the unique submersible pens, the fish grow for another 8 – 12 months before reaching market size. After being harvested, Kampachi are then transported to retailers nationwide as it is a highly prized sushi fish that many of the best restaurants carry on their menus. Kampachi is an integral part of the future of aquaculture as it can provide sustainable, clean food for the future. If you love seafood, especially delicious fish, then you really need to try this fish because it could be the perfect bite from the sea.
Part of the genus Seriola, this fish is often called hamachi, buri, kanpachi, or hiramasa in sushi restaurants. Other common names are Longfin Yellowtail and Almaco Jack. Hawaiian Kampachi are a fast-moving, deep-water fish, known for their clean fresh flavor, firm flesh, and translucent color with the slightest hints of pink.
Photos and food by Mark Tagal
When it comes to seafood, most Seriola consumed are farmed raised. 150,000 tons of Seriola are produced through aquaculture every year. It is an ideal candidate for farming as it grows relatively fast and the life cycle has been understood for quite some time. A natural schooling fish, Kampachi does very well in captivity.
While the culture and current diet are sustainable, new feeds that utilize algae are being studied and developed. These factors are what make this fish an important piece of the future food chain contributing to sustainable, healthy, delicious protein options for many years to come. Many will say that Kampachi makes the perfect bite.
Photo by Mark Tagal
In Search of the Perfect Bite Recipe
Here is the recipe for this edition of In Search of the Perfect Bite. A simple way to prepare a Kampachi dish bursting with complex flavor layers that make the perfect bite or a beautiful platter for people with larger-than-bite-sized appetites.
Preparation
- It consists of cutting and mixing ingredients below
- Choose which size portion suits you and your guests best (bite or platter)
- Select the appropriate tableware to display this sumptuous bite or plate
Ingredients
- Mini Persian cucumbers – 5-6 that make about a ½ cup, sliced in rounds
- Heirloom cherry tomatoes – ½ to ¾ cup, also sliced
- Fresh dill – 1 ½ tablespoons chopped
- Kampachi, preferably top loin just above the belly – ½ lb cubed
- Extra virgin olive oil (EVOO) – 2 shot glasses worth, approx. 2 ounces (Spanish EVOO is preferred or your choice of top-of-the-line)
- Bright citruses like calamansi, lime, or even lemon – Put on last but should equal the amount of EVOO. Order matters here as you must put the EVOO on before the citrus as the oil protects the fish. Put it on the fish right before you take a bite.
- Fresh cracked pepper – also goes on last.
- Coarse sea salt like Salt de Mer, pink Himalayan salt, etc., also goes on last.
Directions
- Cut all pieces of Kampachi, cucumber, and cherry tomatoes, then drizzle olive oil over them.
- Mix all but salt, pepper, and citrus.
- For individual servings, layer pieces on tableware (such as a soup spoon) with 1 of everything on each spoon. For platters, lay out the pieces across a plate.
- For both individual servings and platters, gently squeeze citrus and sprinkle with salt and pepper generously immediately before serving.
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