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Our Kanpachi is rich yet light, with a buttery texture that’s delicious no matter how it’s prepared—steamed, smoked, grilled, baked, poached, or served raw as sashimi or sushi. In fact, our Culinary Board is made up of 50 celebrity chefs who have created a range of outstanding recipes featuring our fish. How does pan-fried kanpachi with noodles and bok choy sound? Or olive-oil poached kanpachi with blistered tomato and fennel salad?
The reason for the uniquely delicious flavor lies in the unique way they are raised. In our patented deep-water enclosures, Forever Oceans™ Kanpachi grow faster, healthier, and tastier than traditionally farmed fish. Our sustainable approach gives us complete control over the lifecycle of our fish, from fish egg to our consumers’ plates. More importantly, our fish don’t negatively impact the aquatic ecosystem—in fact they work synergistically to help restore it.