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.  

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.

Every step of the process, the fish are cared for by people dedicated to humane harvesting and handling.

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.

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.