Greater amberjack
カンパチ かんぱち kanpachi
Also known askanpachi
At its best in Jun, Jul, Aug, Sep
When it is at its best
In seasonAvailable
How to cook
Sashimi
Firmer than buri, with a more refined fat. Slice thin to bring out the bite.
Grilled collar
Salted and grilled. The meat near the bone is the best part.
Teriyaki
Glazed with a sweet-savoury sauce. The fillets are thick, so do not overcook.
Ara-daki (head and bones simmered)
Head and collar simmered in sweet soy. Gives an excellent broth.
How to choose
Clear eyes and a firm body. Fillets should have a vivid bloodline and translucent pink flesh.
Storage
Firmer flesh means it keeps better than buri. Pat fillets dry, wrap and refrigerate; use within about two days.
Main areas
Good to know
A diagonal dark band above the eye makes the head look like the kanji for eight when seen from the front, which is where the name comes from. It often fetches a higher price than buri.
