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King Kampachi has a clean, crisp bite when raw and a delicious buttery flavor when cooked that's light on the palette. Famous in Japanese cuisine as a star of raw applications, it's also delicious cooked. With a firm texture and high fat content, it is suited to a variety of cooking methods, including baking, roasting, steaming, pan-searing, grilling, and sous vide. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

In the clear waters of the Gulf of California, King Kampachi are grown four miles offshore in state-of-the-art pens anchored in water over 230 feet deep. The pens are located in deep water with strong currents, and regular testing confirms that the operations have no discernible impact on water quality. King Kampachi is certified to the sustainability standards of the Aquaculture Stewardship Council (ASC).

King Kampachi is a CleanFish. CleanFish seafood items represent the most innovative practices in seafood production and a commitment to aquaculture as an essential part of a sustainable future. CleanFish are raised to the highest standards of environmental stewardship and animal welfare.

King Kampachi

A chef favorite rarely seen at retail! King Kampachi has a clean, crisp bite when raw and a delicious buttery flavor when cooked that’s light on the palette.

Sold in 12 oz skin-on portions, individually vacuum-packed and super-frozen

Find Collars here and kampachi poke packs here

Origin: Mexico (sustainably farmed CleanFish)

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