Baja Kampachi, Seriola rivoliana, is a tropical whitefish found throughout the South Pacific. Sometimes called Almaco Jack, Baja Kampachi is being farm raised by Omega Azul in La Paz, Baja California. Baja Kampachi is available year-round and works well in virtually any whitefish dish.
What does Baja Kampachi taste like?
Clean, crisp bite and a rich, buttery flavor make Kampachi wonderfully suitable for raw preparations. Because of its firm texture and high fat content it can also stand up nicely to poaching, grilling, or even smoking.
How do you use Baja Kampachi?
Kampachi is ideal for sushi
and sashimi: a delicious stand-alone flavor and a texture that simultaneously melts in your mouth while keeping its overall form. Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many ways in which this fish can be prepared.
Skin on, fillet- IVP
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Baja California Sur, Mexico
Clean, crisp bite and a rich, buttery flavor make Kampachi wonderfully suitable for raw preparations.
Has a firm texture and high oil content.
high in protein and low in saturated fat; it's also rich in EPA, DHA, and Omega-3 fatty acids
At recommended levels.