Kona Kanpachi

Published on January 21, 2012 in Food and Review by taro. 1 Comment

Oops sorry, no pics. I finally got around to trying from the locally aqua farmed Kona kanpachi as sashimi. I’d earlier picked up a smaller whole one and did the black bean steamed bit and it was not bad, but not as good as Uhu for that preparation. I can hapily report that as sashimi it is wonderful. It helps that being locally sourced it is as fresh as you could get from a retailer. It is white tinged with pink flesh, a nice firmness, but smooth. Flavor is a lot like hamachi, but not as fatty. Highly recommended, 4 out of 4 sushi ninja monkeys.

1 Response to “Kona Kanpachi”

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  • risu
    January 21, 2012 at 10:05 am

    Same genus as Hamachi, so should taste about the same. If the water temperature was colder here, the fat content would be higher, and you might be hard pressed to tell the difference. Best thing about the farmed Kona Kanpachi is they don’t have ciguatera which is common in wild populations of kanpachi in tropical waters.

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