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Kampachi (young yellowtail)

Kampachi (young yellowtail) (Kampachi: かんぱち)

Kampachi (young yellowtail)

Best seasons

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  • Aug.
  • Sep.
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  • Nov.
  • Dec.

Specialty areas.

Adjacent waters south of Tohoku region, Kagoshima-ken, Ehime-ken, fish farms in Mie-ken

Recommendation.

Sashimi and sushi topping: Compared to yellowtail, kampachi has little oil, yet has a fine taste that goes well with its fine texture. Grilled: Roasting the gill arch with salt is recommended. The meat is less fatty, so care should be taken to avoid overcooking that can make the fish too dry. Nitsuke: After filleting the fish, rinse the remaining parts with hot water and simmer them in sauce to make a tasty dish. Fried: Marinated fried kampachi is a delicious cold dish.