Hawaiian Kanpachi, also known as Greater Amberjack or almaco jack, are sustainably-raised in the USA in submersible sea pens off Keahole Point in Kona on the Big Island of Hawaii. With a clean, fresh, and subtle flavor profile that showcases the essence of the Hawaiian Islands, our firm-fleshed and gently pink Hawai-ian Kanpachi are prized by Japanese itamae and top chefs work-ing at the forefront of modern and traditional culinary excel-lence. And thanks to our open ocean approach to cultivation, we can offer a reliable supply and convenient range of cuts to kitchens all year round.

Hawaiian Kanpachi exist in oceans all over the world, making this one of the most versatile fish species for use in cuisines from every culture. Raised without antibiotics or hormones, and nour-ished with non-GMO nutrition, Hawaiian Kanpachi is also an excellent source of lean protein and omega-3 fatty acids, helping to reduce the risk of high cholesterol, heart disease, and elevated blood pressure
This versatile fish is being taken from sushi to sizzle in some of the trendiest restaurants. Grilled, roasted, or just
lightly seared, this fish becomes flaky, tasty,
and amazingly succulent.