What is kampachi?

Kampachi is a species of fish that belongs to the family Carangidae and the genus Seriola. It is also known by other names such as amberjack and yellowtail. Kampachi is a highly prized fish in Japanese cuisine and is often found in sushi and sashimi dishes.

Appearance: Kampachi has a sleek and elongated body with a silver coloration. It has a yellow tail fin, which gives it the nickname "yellowtail." The fish can grow up to 3 feet in length and weigh around 40 pounds.

Habitat: Kampachi is native to the Pacific Ocean, particularly around Japan, Hawaii, and other Asian countries. They are often found in offshore waters and prefer warm tropical or subtropical environments.

Diet: Kampachi are predatory fish and feed on smaller fish, squid, and crustaceans. They have a voracious appetite and are known for their fast growth rate.

Aquaculture: Due to the high demand for Kampachi in the culinary world, it has been successfully bred and raised in aquaculture farms. Kampachi aquaculture is considered environmentally sustainable as it reduces pressure on wild fish populations. These farms often use open-ocean net pens or floating sea cages.

Health benefits: Kampachi is a rich source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation. It is also high in protein, vitamins (B12, D), and minerals (selenium, zinc).

Culinary uses: Kampachi is highly appreciated for its rich flavor and fatty texture. It is commonly served as sashimi, sushi, or grilled dishes in Japanese cuisine. The fish is often marinated or brushed with soy sauce, ginger, and other seasonings to enhance its taste.

Sustainability: It is important to ensure that Kampachi is sourced from sustainable fisheries or responsible aquaculture farms to protect wild fish populations and ocean ecosystems. Look for certifications such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC) when purchasing Kampachi.