U.S. restaurants are already menuing high-quality kanpachi from the first commercial harvest by Forever Oceans. Grown in offshore enclosures along the west coast of Panama, the milestone harvest is the first of many to come from enclosures in Indonesia, Brazil, and Panama.

“Their fish is some of the best we have ever had.”

Chef Woody Isaac
Executive Chef
Denim & Pearls Restaurant
From the recent commercial harvest off the coast of Panama, Forever Oceans™ Kanpachi.
Forever Oceans Founder, Jason Heckathorn, tries kanpachi from the company’s first commercial harvest at Warrenton, VA’s Denim & Pearls restaurant.

Chef Woody Isaac, the executive chef at Virginia’s Denim & Pearls restaurant, was an early believer in Forever Oceans™ Kanpachi. “The Kanpachi fish from Forever Oceans is absolutely amazing. I am so excited to feature this fish as a special and on our new menu. Our team and our customers love the concept and vision of this company, and we appreciate the vision they have for bringing a delicious and versatile option from the deep ocean to our tables. Their fish is some of the best we have ever had, plus it is responsibly raised and packed with nutrients. I think Forever Oceans is setting a trend for the future of the fishing industry.”

The Forever Oceans journey is driven by the company’s vision of helping to rejuvenate the oceans by raising natural protein in a way that improves the environment. Founded by Lockheed Martin engineers who helped pioneer the company’s unique approach to aquaculture, remotely monitoring the health of fish in their natural environment far from shore is just one component of what differentiates Forever Oceans.

Forever Oceans Kanpachi is sustainably delicious and versatile for menus.

“Our message of sustainably delicious seafood resonates with consumers more each day,” says Monica San Miguel, Forever Oceans Chief Marketing Officer. “Seafood consumption has reached record levels because of its functional benefits. Today more than 70% of consumers say they want to buy foods that have been sustainably raised according to Datassential.”

Food Network star and restaurateur, Jet Tila, is the newest member of our Culinary Board.

“The more fish the merrier,” says Mark Allison, Forever Oceans Executive Chef. “Every restaurant and retailer we talk with is impressed with the flavor and versatility of our Kanpachi. It has an exceptional flavor and can be used for many menu applications.” Mark has been sharing the story of Forever Oceans™ Kanpachi across the U.S. at culinary immersion sessions attended by top chefs, seafood category buyers and distributors. The company’s culinary board, now with more than 50 top chef endorsers, has been sharing the story as well for more than two years with friends in the industry and through the company’s Ocean-Raised Podcast led by Chef Rick Moonen.

Available as fresh or frozen fillets now through top seafood distributors, restaurant and supermarket operators can contact Guy Lott, Forever Oceans Vice-President of Global Sales, for the distributor nearest you.  “We’ve had an overwhelming response from restaurant operators that has primed the pump for distributors interested in offering our product through the supply chain,” says Guy.

Anyone interested in trying Forever Oceans™ Kanpachi can request a free sample.