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.
Oil-Poached King Kampachi with Pickled Shiitakes by Chef Andrew Taylor of Eventide in Boston and Portland, Maine
King Kampachi Crudo with Calabrian Chili Vinaigrette by Chef Andrew Taylor of Eventide in Boston and Portland, Maine
King Kampachi Carpaccio with Cultured Cream and Wild Garlic Waffle by Chef Marc Sheehan of Loyal Nine in Cambridge
Seared King Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter by Chef Marc Sheehan of Loyal Nine in Cambridge