This is an old classic, with a modern twist using Forever Oceans Kanpachi instead of traditional salmon. Plus, we are using beetroot, which is added to the cure to gently add flavor and color with a little gin to give an outstanding, elegant, finishing touch to this sophisticated, gourmet and delightful appetizer.


It’s easy to make and will last about a week in the refrigerator, go on give it a try.


Beet cured Forever Oceans Kanpachi with Gin & Pomegranate


Serves 4



1 lb single piece forever Oceans Kanpachi, skin on, bones removed


8 oz raw beet, peeled and diced

¼ cup kosher salt

¼ cup sugar

2 tsp caraway

2 tsp white peppercorns

2 tsp coriander seeds

3 tbsp Gin


8 oz pomegranate seeds

½ cup extra virgin olive oil

¼ cup Champagne vinegar

1 tbsp gin

1 tbsp local honey


2 radishes, thinly sliced



How to make:

Place all the cure ingredients into a food processor and blend until smooth. Line a container the same length as the size of the Kanpachi with Plastic wrap, spread the plastic wrap with the cure mixture evenly. Place the Kanapchi flesh side down onto the cure, pressing down firmly into the mixture. Make sure the flesh is in contact with the mixture completely (the skin does not need to be covered by the cure).


Then wrap securely with the plastic wrap and cover the container with a lid. Refrigerate for 48 hours. Unwrap the container, remove the Kanapchi and carefully rinse off the beet mixture under cold running water, then pat dry. 

Take a very sharp knife and cut thin slices of fish to the skin (but not through it). Pivot the knife blade so it’s almost parallel to the skin and cut each slice carefully away from the skin. Place even amounts of sliced fish onto four plates. Whisk the dressing ingredients together and spoon over the sliced Kanpachi, then garnish with slices of radishes and microgreens. Seve and enjoy!


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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