Wulf's Fish
Wulf's Fish

Fish School: King Kampachi

Email sent: May 10, 2021 6:01am
This chef favorite could be your kitchen star
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NEW FISH. OLD SCHOOL.

King Kampachi: Kitchen Star

If Americans know kampachi at all, it's usually from a Japanese restaurant. Maybe you've had it as sushi, or nibbled on the collars after they've been broiled with a miso glaze.

Kampachi's versatility will make it right at home in your kitchen. We love it every which way...

 

TRY IT RAW

Kampachi has a clean, focused flavor when raw that makes it ideal for crudos, sushi preparations and poke.

TRY IT COOKED

Cooked, kampachi has a flavor that's both buttery and light, and it takes well to pan-searing, baking, poaching, and braising. (Check out the recipes below.)

Kampachi collars are so sought after that we have a hard time keeping them in stock! If you can get your hands on some, try them broiled or grilled, then brushed with your favorite glaze.

Take me to the fish!

Raised at the Cutting Edge

Aquaculture can be downright futuristic, and we love supporting future-looking farms like where King Kampachi is raised in Mexico. In the clear waters of the Gulf of California, four miles offshore, the fish are grown in state-of-the-art pens anchored in water over 230 feet deep. In these offshore pens, the fish thrive in their natural environment. The pens are located in deep water with strong currents, minimizing impact.

 

RECIPE: Oil-Poached Kampachi with Pickled Shiitakes

RECIPE: Mediterranean Fish Tagine

 

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