Kanpachi Sushi
A Comprehensive Overview of Greater Amberjack in Japanese Sushi Cuisine

The greater amberjack, whose Japanese name is kanpachi, is a species of saltwater fish found in all the world's oceans. It is considered a high-quality food fish and is counted among the “three big yellowtails” (buri gosanke) alongside buri and hiramasa.

Kanpachi exhibits a more refined and nuanced flavor profile compared to its relative, buri. Wild-caught specimens present a firmer texture, necessitating thinner slicing to fully appreciate their quality. These wild variants typically contain less fat, resulting in visibly darker flesh. Upon consumption, one first detects kanpachi's subtle aroma. The flesh color ranges from a delicate pink to a creamy white, depending on the specific cut. Kanpachi's distinguishing characteristic lies in its rich umami flavor, attributable to its relatively high fat content. This harmonious balance of delicacy and richness establishes kanpachi as a premier choice among discerning sushi enthusiasts.

The combination of its mild aroma, variable coloration, and pronounced umami taste renders kanpachi a sought-after delicacy in Japanese cuisine.

The season extends from summer to fall. Recently, aquaculture has intensified, so most market products now come from farms. The availability of farmed kanpachi allows for sourcing this fish in good quality even outside its natural fishing season.^[1]

The Japanese name kanpachi 間八 originates from the characteristic, slanted band over the fish's eyes. From the front and above, this band resembles the traditional Japanese character 八 (hachi) for the number “eight.”

In Japan, the catch quotas for kanpachi are lower than for buri or hiramasa, making it particularly sought after. Farmed kanpachi from Kagoshima Prefecture, located at the southwestern tip of Kyūshū Island, has a very good reputation. The picturesque Kagoshima Bay 鹿児島湾, also known as the magnificent Kinko Bay 錦江湾, provides ideal conditions for kanpachi aquaculture. The Japanese word “kinko,” which can be translated as “magnificent bay,” captures the exceptional aesthetics and natural wealth of this region. This designation highlights the appreciation and natural beauty of the fertile conditions that make the bay a central hub for fishing, aquaculture, and other maritime activities. The waters are characterized by relatively high temperatures and a high oxygen content, conditions considered ideal for raising kanpachi. The farming of this sought-after fish began here in the early 1960s and saw significant growth in the 1980s.^[2]

Until the Edo period, it was customary for samurai and scholars to change their names upon reaching adulthood and being promoted.^[3] The Japanese term shusseuo, which originates from this custom, refers to fish whose names change as they grow, as if they were rising in rank. These fish are considered lucky charms and are used as ingredients for dishes at happy occasions. Kanpachi is one of these fish. It is a fast-growing fish, so its commercial value and taste increase with size, or age.

Kanpachi, also known as the greater amberjack, is found almost worldwide in subtropical and tropical seas and oceans. These fish usually inhabit depths of 18 to 72 meters, though specimens have been observed at depths of 360 meters.^[4] As opportunistic predators, their diet primarily consists of other fish, particularly mackerel, and invertebrates.^[5] Typically, they reach a size of 80 to 127 cm, with the largest recorded specimen measuring 190 cm.^[6]

Kanpachi is often confused with hirenaga kanpachi (Seriola rivoliana). Both fish are closely related and also very similar in appearance.

The length of the dorsal fins varies greatly from individual to individual but can be determined by the general shape. If the tip of the lower lobe of the tail fin is white, it is kanpachi; if it is not white, it is hirenaga kanpachi.^[7]