Sashimi quality, excellent raw or cooked!
31 lbs left
Origin: La Paz, Baja MX
Farm Method: Open ocean Pen
Seasonality: Year Round
Notes: Skin on filet
Baja Kanpachi can be used in virtually any whitefish dish and is typically much easier to work with. The flesh is rich and oily, which allows for cooking without needing to grease the pan, grill, etc. These same characteristics make it ideal for sushi and sashimi - a delicious stand-alone flavor and a texture that simultaneously melts in your mouth while keeping its overall form.
Cooking Method: Whole steaks, grilled fish tacos, or in sushi/sashimi are just a few of the many ways in which this fish can be prepared.