Omega Azul Baja Kanpachi
Raised from the eggs of less than 100 local wild-caught "Pez Fuetre" which have been bred in the near by hatchery, Baja Kanpachi are ASC Certified world class artisan farmed Almaco Jack.
The Water
Referred to as the "Aquarium of the World" by Jacques Cousteau, the waters of the Sea of Cortez where Omega Azul Baja Kanpachi are raised, are among the most pristine in the Northern Hemisphere.
![The Water]()
Referred to as the "Aquarium of the World" by Jacques Cousteau, the waters of the Sea of Cortez where Omega Azul Baja Kanpachi are raised, are among the most pristine in the Northern Hemisphere.
The Feed
Fish-In-Fish-Out Ratios of less than 1:1.4 and getting better!
The marine protein in Omega Azul's Baja Kanpachi feed comes from scientifically managed sustainable fisheries. Their feed conversion ratio is around 1.34x compared to land protein which can be up to 9x.
![The Feed]()
Fish-In-Fish-Out Ratios of less than 1:1.4 and getting better!
The marine protein in Omega Azul's Baja Kanpachi feed comes from scientifically managed sustainable fisheries. Their feed conversion ratio is around 1.34x compared to land protein which can be up to 9x.
Handled with Love
Every step of the process, the fish are cared for by people dedicated to humane harvesting and handling.
![Handled with Love]()
Every step of the process, the fish are cared for by people dedicated to humane harvesting and handling.
Nutritional Information
Omega Azul Baja Kanpachi (Seriola Revolina ) aka Almaco Jack is raised on a clean high quality diet safe from environmental toxins such as Mercury, PCB or micro plastics. 100% real fish. No antibiotics. No Hormones. Non GMO.
Omega Azul Baja Kanpachi Fillets
Sushi-grade super frozen Kanpachi fillets cut into easy to use skin-off 4oz. portions and packaged 2 pieces per SEATOPIA compostable, vacuum-sealed bags. Since Omega Kanpachi fillets are sushi grade, they are excellent for raw or lightly cured utilization. Thinly sliced raw fillets make world-class sashimi, Crudo, and lightly cured applications. Having more fat content than most wild yellowtail, it's also delicious when cooked.
![Omega Azul Baja Kanpachi Fillets]()
Sushi-grade super frozen Kanpachi fillets cut into easy to use skin-off 4oz. portions and packaged 2 pieces per SEATOPIA compostable, vacuum-sealed bags. Since Omega Kanpachi fillets are sushi grade, they are excellent for raw or lightly cured utilization. Thinly sliced raw fillets make world-class sashimi, Crudo, and lightly cured applications. Having more fat content than most wild yellowtail, it's also delicious when cooked.
Omega Azul Baja Kanpachi Collars
The T-Bone steak of seafood, collars are renown amongst seafood connoisseurs as the best cut of the fish for cooking. With only 2 collars per fish, this speciality cut should be savored for grilling or broiling on special occasions and eaten by hand to get every bit of the delicious omega-rich meat off the bone. Blast frozen at peak freshness and packaged in compostable SEATOPIA vacuum-sealed bags ready to pat dry, salt, and cook.
![Omega Azul Baja Kanpachi Collars]()
The T-Bone steak of seafood, collars are renown amongst seafood connoisseurs as the best cut of the fish for cooking. With only 2 collars per fish, this speciality cut should be savored for grilling or broiling on special occasions and eaten by hand to get every bit of the delicious omega-rich meat off the bone. Blast frozen at peak freshness and packaged in compostable SEATOPIA vacuum-sealed bags ready to pat dry, salt, and cook.
Omega Kanpachi Recipes
Below is a link to our Blog where we'll be adding recipes featuring Omega Kanpachi. Be sure to check back regularly for new Kanpachi recipes. Also be sure to share your recipes with us in social media by tagging @SEATOPIA and #seatopiakanpachi.
Kanpachi Recipes
A vibrant yellowtail aguachile featuring smoky ancho chile and creamy coconut herb sauce, blending bold flavors with superfood benefits.
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Yellowtail & Scallop Tartare is a simple, no-waste recipe that transforms sushi-grade trim into a show-stopping appetizer. Combining the delicate flavors of yellowtail and scallops with the crunch of fre...
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Celebrate the holidays with this festive Cured Fish Ham recipe, packed with flavor, brimming with omega-3s, and garnished with vibrant pomegranate seeds and fresh mint. A nourishing dish that’s sure to impress!
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How to make: Yellowtail sashimi - a delicate and flavorful dish that requires precision and skill to prepare. In this guide, we will walk you through the process of making yellowtail sashimi, including how t...
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Yellowtail, scallop and Watermelon crudo recipe: Watch as the chef meticulously cuts yellowtail and watermelon into perfectly matched rectangles, arranges them in a visually striking checkered pattern, and a...
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Join us in this essential episode of Seatopia's Seafood 101 Series where we dive into the art of slicing sushi-grade yellowtail for sashimi. Whether you're a sushi enthusiast or a culinary beginner, this tut...
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Delight your taste buds with Chef Waller's Yellowtail Tostada. His dish combines the freshness of yellowtail with vibrant flavors and textures, creating a culinary masterpiece that is sure to impress. Whethe...
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Beautiful yellowtail crudo recipe with marigold! Learn how to make this easy crudo appetizer using sushi-grade yellowtail and fresh marigolds to wow guest at your next dinner party!
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This easy yellowtail crudo recipe with fennel is a quick and easy way to impress your guest and enjoy the delicious richness of sushi-grade yellowtail!
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Quick cured Yellowtail Kanpachi crudo recipe that also works for quick curing salmon made by Chef Tetsu Yahagi using Seatopia's regenerative aquaculture raised seafood and 100% compostable bag to cure the fi...
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Sailing and smoking Seatopia yellowtail and Salmon collars on the mobile Traeger Ranger grill with Chef Tim Hollingsworth. Full recipe for Chef Tim Hollingsworth's smoked BBQ fish sauce!
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Seatopia Yellowtail Kanpachi Chowder with sea vegetables, enoki mushrooms and sweet corn recipe! This immune boosting, omega-rich ocean superfood soup will warm your soul as well as your belly.
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Tahitian style poke aka "Poisson Cru" recipe using Yellowtail Kanpachi and Bullwhip
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