Kampachi (Yellowtail)

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  • Riviera Seafood Club's Kampachi (Yellowtail), scientifically named Seriola rivoliana, is sustainably and responsibly farmed in the waters surrounding La Paz, Mexico. With every bite your taste buds are greeted with a rich, clean, sweet, and slightly nutty flavor, complemented by a texture ranging from semi-firm to firm. Our Yellowtail is prepared as a sushi and sashimi grade filet.

    Each Kampachi is farmed with sustainability certifications from Aquaculture Stewardship Council (ASC). While Riviera's Yellowtail is sushi and sashimi grade quality, it is also perfect for cooking, offering a lightly sweet flavor with a subtle brine. Harvested every morning, our Kampachi is guaranteed to be high-quality.

    All orders of Kampachi (Yellowtail) are individually packaged in refrigerated packaging and shipped using overnight express delivery. It will be delivered to your table in two days (one day for processing, one day for delivery). We guarantee our Kampachi (Yellowtail) is the best quality that you can find, perfect for sushi, sashimi, and cooking too!

    How To Skin and Debone Kampachi (Yellowtail)

    • Species: Yellowtail
    • Scientific Names: Seriola rivoliana
    • Japanese Names: Kampachi
    • Alternative Names: longfin or yellow kingfish
    • Cut: Filet, Skin-on, Center bone-in
    • Flavor: Rich, clean, sweet and slightly nutty
    • Texture: Semi-firm to firm
    • Source: Farmed in or near Baja, Mexico
    • Sustainable: Yes
    • Responsible: Yes
    • Shipping Packaging: Fresh
    • Sushi Grade: Yes
    • Recommended Preparation: Sashimi, Sushi, or Grilled
  • Arrives in 8 ounce or 1 pound fresh portions, wrapped in food-grade absorbent paper, then in a individualized loin bag. Fresh Kampachi can be stored in the refrigerator for sashimi use immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer, the portion will be searing, poke, or cooking grade.

    You can also freeze these portions immediately upon arrival and store for up to one week for sashimi use or 10 days for poke, searing, and cooking preparations, (keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within 1-2 months of arrival.

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