February 29, 2012

One of Chef Gregory’s pride and joys on Departure’s recently revamped menu is his creative twist on kampachi.  Served two ways, sashimi and nigiri, Chef Gregory has played with several culinary elements, maintaining freshness and cleanliness on the palette. The kampachi sashimi is prepared with orange, pomegranate, shiso and serrano, while the kampachi nigiri is simplified with a smoked citrus soy.

Produced exclusively by Blue Ocean Mariculture, our Hawaiian Kampachi is a premium-grade fish fresh from the clear waters of Kona, Hawaii. Chef Gregory cherishes this fish because of its fresh, clean taste and firm texture, while maintaining the rich, buttery flavor.

Blue Ocean Mariculture works with global aqua feed groups to ensure that the fish receive natural, healthy and sustainable feed. The fish meal and fish oil used in Hawaiian Kampachi feed is obtained from a variety of sustainable fisheries, each certified sustainable.