Baja Kanpachi is available year-round and is produced from egg using closed lifecycle aquaculture. 

On the East Cape of the Baja California peninsula is La Paz, with clear beautiful water and stunning beaches, is where Omega Azul grows Kanpachi, a spectacular white-meat aquaculture species of the jack family that is native to this region.  This “full cycle” (spawning broodstock, eggs, fingerlings stocked into open-ocean aquaculture cages) has been operating for over 20 years.

Omega Azul grows a premium sashimi-quality kanpachi by feeding premium quality diets that allows its Baja Kanpachi, producing delicious, high fat and omega 3 content.  Kanpachi is from the jack family, carrying slightly less fat content than the Japanese farmed “Hamachi.” As a fast growing, warm water finfish species, Kanpachi is a rich, firm white fish, with a buttery texture that’s clean and delicious no matter how it’s prepared—sashimi or sushi, ceviche, grilled, baked or broiled.