Sushi Visual Dictionary | SushiUniversity


White flesh fish

A photo of kanpachi sushi
Greater Amberjack (Kanpachi)

Greater Amberjack (Kanpachi)

What is Kanpachi?
When kanpachi is young, the markings on the head look like the Japanese character “八” (which is pronounced ‘hachi’) and led to the fish being named “kanpachi”. This design disappears when the fish matures to an adult. Kanpachi can grow up to 2 meters (and approximately 70 kg) in length, but fish around 3 to 5 kg are thought to be the tastiest. The shape of the body is similar to buri and it has a pale, yellow stripe on the side of its body in the center. It migrates from Aomori to Kyushu on the Japan Sea side, or from Kinkasan in the Tohoku region of Japan to Southern waters on the Pacific Ocean side.

What does kanpachi sushi taste like?
Pale pink flesh with fine texture. Slight refreshing sweetness in tasty oozing fat. After it is kept and aged for several days, it becomes even tastier than ocean-fresh one. Although the same kind as yellowtail fish, kanpachi is the most valued one. Greater Amberjack (Kanpachi) is often raised on fish farms, so if you happen upon a natural kanpachi when it is in sason, do not hesitate to order it.

Trivia : Large Greater Amberjack (Kanpachi) are not suitable for sushi. The best size is about 80 cm long, weighing 4 to 5 kg. The fat content of Greater Amberjack is 8.1% per 100 g, which is about half that of the Japanese amberjack (Buri), which is 17.6%, so it’s much more refreshing than the Japanese amberjack.

Also called Greater yellowtail or yellowtail or Amberjack or Allied kingfish or Rudder fish.

Main production area

Kagoshima Miyazaki Wakayama Chiba

Famous production area

Saganoseki Izushotou

Season

Early summer-Summer