As a chef I’m all about the taste, first and foremost, but there are some recipes that I create that are almost too beautiful to eat! Where the colors are impossibly bright, the presentation stunning and the flavors literally jump off the plate into your mouth.

Forever Oceans Kanpachi is packed full of Omega 3’s, the fat content is so high it is visible in the vibrant flesh, the texture and mouthfeel. It’s so versatile you can use any cooking method, from roasting, gilling to smoking and you get the same amazing perfect result each and every time. For me the easiest and simplest preparation is always the best, so let’s eat it raw such as sashimi or crudo…or why not a combination of both.

Crudo is the Italian version of sashimi. Sashimi is more about the cut of fish, with soy sauce, pickled ginger or wasabi served on the side. Whereas crudo is more about the ingredients that are incorporated into the recipe, enhancing the overall flavor of the finished dish. Let’s be creative and instead of using extra virgin olive oil, let’s use Yuzu olive oil which has an amazing gold color and bright flavor, along with capers, black olives, sun dried tomatoes, chives and lemon zest to make this colorful and beautiful fusion dish. 

 

Forever Oceans Kanpachi with Yuzu olive oil, sun dried tomatoes and black olives

Serves 4

Ingredients:

12oz Forever Oceans, filet, belly or loin, cut into thin slices

Sea salt

Freshly ground black pepper

4 tablespoons Yuzu olive oil

2 oz black olives, stone removed, flesh cut into thin strips

1oz sun dried tomatoes, cut into slices

1 oz capers, rainsed 

1 lemon, zest and juice of

1 tablespoon finely chopped chives

Garish with Baby basil leaves

How to make:

Place the thinly sliced Kanpachi on dish paper, then very lightly season with salt and pepper. (Remember you are adding black olives and capers, so don’t over season). Then stack equal slices on top of each other on four plates. Place the remaining ingredients into a bowl and mix together, then spoon over the Kanpachi, garnish with baby basil leaves, serve and enjoy.

Original Recipe:

Mark William Allison

Corporate Executive Chef

Forever Oceans  

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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