| Name (Japanese) | Greater Amberjack (Kanpachi / カンパチ / 間八) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $20~$40/lb |
| Best Season | Late summer to early winter |
| Did you know? | The name “Kanpachi” refers to the distinct band marking across its forehead. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 間八 (Kanpachi) English Name: Greater Amberjack Scientific Name: Seriola dumerili Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Carangiformes • Family: Carangidae • Genus: Seriola • Species: S. dumerili Average Size: 60–100 cm Key Features: Streamlined silver body with a distinct amber stripe from eye to dorsal fin; firm, rich flesh |
| 2. Habitat & Distribution |
Found in warm and temperate waters worldwide, including Japan, the Pacific, and Atlantic Oceans. Prefers offshore reefs and rocky areas. Caught using longline, trolling, and net fishing. |
| 3. Seasonality |
Best season is late summer to early winter. Peak fat content and flavor in cooler months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (teriyaki), carpaccio Flavor: Mildly rich, clean ocean flavor with subtle sweetness Texture: Firm yet tender, slightly oily Fat Content: Moderate; higher in colder seasons |
| 5. Preparation & Craftsmanship |
Often aged (jukusei) for 1–3 days to deepen umami. Served raw for freshness or lightly seared (aburi) to enhance aroma. Careful slicing is important to showcase its firm flesh. |
| 6. Recommended Pairings |
Sushi Rice: Medium vinegar seasoning Condiments: Wasabi, yuzu kosho, ponzu Drinks: Junmai sake, light lager beer |
| 7. Nutritional Information |
High in protein and omega-3 fatty acids. Contains vitamins A, D, and selenium. |
| 8. Trivia & Cultural Notes |
The name “Kanpachi” comes from the kanji for “interval” and “eight,” referring to the band on its forehead. Considered a premium sushi fish in Japan, ranking alongside hamachi and buri. Its flavor changes with age and fat content. |
| 9. Recommended Sushi Styles |
• Kanpachi nigiri with wasabi and soy glaze • Aburi kanpachi nigiri with yuzu kosho • Kanpachi sashimi with ponzu and scallions • Kanpachi carpaccio with olive oil and citrus |
