What Is Kampachi and How Do You Cook With It?

Spotted kampachi on the menu of your favorite sushi joint but unsure what it is? If you’re looking for a more sustainable way to enjoy your favorite seafood dishes then kampachi may be the answer. It’s high in omega 3 and has a delicious taste and texture that makes it perfect for an assortment of dishes. It’s available wild but is also farmed in Hawaii and the Pacific.

Our complete guide will tell you everything you need to know about kampachi, including its origins, varieties and a few recipes to help you showcase this one-of-a-kind ingredient.

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• What is Kampachi?
• How is Kampachi Farmed?
• What Does Kampachi Fish Taste Like?
• What is Kampachi Sushi?
• Is Kampachi High in Mercury?
• Kanpachi vs. Kampachi
• Kanpachi vs. Hamachi
• How to Cook Kampachi Fish
• Where To Buy Kampachi Fish

What is Kampachi?

Kampachi is one of the most popular fish used in Japanese cuisine. It goes by many monikers, including yellowtail, amberjack, jenny lind, great amberfish, allied kingfish and almaco jack. Its scientific name is Seriola rivoliana. Kampachi has a dark green-blue body, gray hues on its belly and a sharp, shallow dorsal fin.

Kampachi gains its name thanks to the characteristic bands over the eyes of juvenile fish. These look similar to the Japanese symbol for the number eight, or“pachi,” leading to the Japanese name “kan-pachi” or, translated, “center-eight.”

How is Kampachi Farmed?

Kampachi is fished from the wild around the globe, from California to Japan, Spain and Peru but there are also farmed populations in Hawaii and Mexico.

Kona kampachi, from Hawaii, and kampachi from Baja and the Pacific Ocean close to Mexico, are commercially farmed in offshore pens in deep waters. This limits the fish’s exposure to pollution and helps to protect against diseases. The fish are fed with a high-quality feed and the strong currents in the area mean that fish stay healthy without needing hormones or antibiotics.

These fish are not genetically engineered but rather like Aberdeen Angus beef or New Zealand lamb, have been bred to maximize their strength and resilience. This system of raising kampachi means that there’s no negative impact on other marine life and if any fish wriggle free, they won’t negatively impact any wild populations. It also means that it’s one of the most sustainable fish on the market and is available all year-round.

To further increase kampachi’s welfare, the off-shore farms are monitored by vets and marine biologists who oversee the health of the fish and guarantee the quality of the water and the pen environment.

What Does Kampachi Fish Taste Like?

Kampachi has a clean and subtle taste that includes notes of nutty sweetness similar to cod or halibut. The rich, flaky flesh is extremely versatile and has a meaty texture, like monkfish, which means it can withstand more varied cooking methods such as barbecuing.

Kampachi is also high in protein and low in fat, with a typical four-ounce serving containing under one gram of fat and 23 grams of protein.

What is Kampachi Sushi?

Thanks to its high oil content and delicate flavor, kampachi is a very popular choice for sushi. It’s traditionally enjoyed in the summer as nigiri — sliced very thinly and placed on top of a small oblong of rice, although it does feature in many types of sushi.

Kampachi can also be served as sashimi with a very small amount of yuzu kosho, a seasoning made with chile and yuzu fruit. In addition, kampachi kama (the neck of the fish) is another popular dish in Japanese restaurants. This fatty portion is especially good with sharp sauces, such as teriyaki, which cut through the richness.

Is Kampachi High in Mercury?

High levels of mercury can be a concern when you’re eating some fish such as tuna. It’s thought that these high levels are caused by ocean mixing, which loosens mercury from the seabed and sends it into the shallower waters where tuna feed.

This isn’t an issue for farmed kampachi as their water quality is regularly assessed and their feed is specially managed. That means that kampachi contains no to very low levels of mercury.

Kanpachi vs. Kampachi

You might see both kampachi and kanpachi on menus, but these are actually the same fish. The original Japanese name, “kanpachi”, very much sounds like “kampachi” when spoken out loud by anglophones, which has led to the two terms being accepted and used interchangeably.

Whichever appears on the menu of your chosen eatery, you can impress your friends, family or your date with this little titbit of etymology — a great conversation starter and certainly one that’s useful to clear up any confusion when ordering your favorite Japanese foods.

Kanpachi vs. Hamachi

This is where things get a little complex, so bear with us. Let’s start by saying that there are many species of Seriola fish in the larger jack (Carangidae) family. Hawaiian kanpachi or kampachi will always refer to Seriola rivoliana, but the term kanpachi can also occasionally be used to mean the greater amberjack (Seriola dumerli), a different member of the jack family.

Hamachi, on the other hand (or should we say “fin”), are the juvenile versions of Japanese amberjack, which can be farmed or fished from the Southern Ocean. Buri, which also appears on Japanese menus, is the mature version of this fish.

How to Cook Kampachi Fish

As we’ve mentioned, kampachi fish is a fantastic all-rounder ingredient that lends itself to being baked, steamed, smoked, roasted, barbecued or eaten raw as sashimi and crudo. One of the most popular methods is lightly drizzling kampachi filets with oil, seasoning with salt, pepper and other herbs and spices of your choice, and grilling them. You want to ensure your filets reach an internal temperature of 160°F. When they do, a squeeze of lemon over the top really enhances the flavor. Other popular methods include baking in parchment paper, coating pieces of the fish in beer batter then frying and serving them in tacos, and slicing the fish very thin and serving it raw as crudo, dressed with oil and your choice of acid — lemon and orange are both popular choices.

If you're unsure where to start, then cooking classes near you can help to increase your skills and build your kitchen confidence. Not able to attend a class in person or fancy cooking alone at home? No worries, because there is a huge selection of online cooking classes led by expert chefs just waiting to be discovered. Once you’ve boosted your skills, you’ll be able to try them out on some of these super kampachi recipes.

Grilled kampachi

For a deliciously light supper, you can’t beat grilled kampachi filets drizzled with a little olive oil and lightly seasoned with salt and pepper. Depending on the size of the filets they’ll only need around two minutes per side but be sure to check that they’re fully cooked. Serve with a simple green salad or grilled asparagus, zucchini and red onion.

Kampachi tacos

Bring a fresh twist to Taco Tuesday by adding in beer-battered kampachi filets. Make your tacos with a layer of filet, shredded red cabbage, a sprinkle of cilantro and a creamy guac for a new twist on the classic.

Kampachi en Papillote 

A simple recipe to enhance the flavor of this amazing fish, cooking en papillote is also very easy. Grab two pieces of parchment paper measuring 18 inches square and fold in half. Place thinly sliced potatoes on one side of the paper and lightly salt. Add a seasoned filet on top, along with two slices of lemon, a knob of butter and a sprig of dill. Make a parchment parcel by folding over the edges to create a crescent shape. Fold the edges down well to allow the fish to gently cook in its own juices.

Place in a medium oven for around ten minutes, depending on the thickness of the fish filets. Once done, make a slit in the paper to let the steam escape before serving with green vegetables or fresh tomatoes.

Kampachi crudo

Kampachi’s melt-in-the-mouth texture and creamy flavor lend itself perfectly to making crudo. Meaning “raw” in Italian and Spanish, crudo is slightly different from sashimi. While sashimi fish is served on its own, or with just a dab of seasoning, crudo is generally served dressed with an oil and acid, usually orange or lemon juice.

Make your own crudo by using a very sharp knife to slice the fish as thinly as possible. A long knife is best so you can cut in one stroke and avoid tearing the fish’s skin. Drizzle with olive oil, sprinkle with salt and finish by grating fresh lime zest and squeezing the juice on top. This is a great base for endless combinations; try adding fresh coriander for a lively kick or pecorino romano to bring out the kampachi’s creaminess.

Where To Buy Kampachi Fish

Tracking down kampachi can take a little work but our guide can show you how you can net your own wherever you are. 

The first place to start is at your local market. Kampachi may be available in the frozen aisle or fresh if the store has a fishmonger’s section. Specialty Japanese grocery stores are an excellent place to look too and will likely have both kampachi (it’s likely to be named kanpachi, as per our above explanation) and hamachi. They may also have prepared kampachi sushi. Or, if you want to try it prepared, Japanese and seafood restaurants in your local area are excellent choices. 

You can buy kampachi fresh or frozen online from a number of companies but be aware it often comes with a hefty price tag. It’s important to check that the site you’re purchasing from prioritizes sustainability and the welfare of the fish. Companies such as Browne Trading have a clear commitment to maintaining the health of their fish and protecting the ocean. Make sure that you defrost the kampachi thoroughly before cooking for the best results.

Kampachi is a top seafood option for those looking to lessen their environmental impact. Extremely healthy and free of mercury, kampachi is sustainable and farmed in a responsible way that minimizes any impact on the local environment. 

Finding kampachi shouldn’t be hard, particularly as it’s readily available online. Preparing it takes some practice but even if your knife skills aren’t quite sharp enough yet to attempt sushi, kampachi is versatile enough to be enjoyed in a variety of ways.

For even more ways to explore your favorite foods, check out other experiences happening on Cozymeal.