The buttery texture and bright, mild flavor of this yellowtail is similar to Hawaiian kampachi (Seriola rivoliana), and provides a slightly less fatty alternative to Japanese hamachi (Seriola quniqueradita). The original stock was bred from fingerlings produced at Hubbs-Sea World Research Institute – renowned for developing methods of raising high-value marine fin fish species and sustainable ocean practices. The fingerlings were transferred to Baja Seas’ state-of-the-art aquaculture facility off Bahia de Magdalena, a large bay in southern Baja California.
“Commited to making the world healthier one fish at a time”
Operating under strict biosecurity controls, Baja Seas’ entire production is underscored by responsible technology. For example, it uses Recirculating Aquaculture Systems (RAS) to create a small water footprint by cutting pollution and disease; fish are fed sustainably-sourced protein- and omega-rich meal derived from sardines in a low Fish In-Fish Out (FIFO) ratio; the fish are raised without antibiotics or paraciticides; and semi-automated feeders and feed cameras prevent overfeeding.
“With consumers demanding more seafood and pressures on wild harvests increasing, we believe aquaculture is the one true sustainable model, says Baja Seas General Director Luis C. Astiazarán.“Because of their growth rate when compared to other species, marine finfish are the future of aquaculture.”
Yukito Ota, master sushi chef and owner of San Diego landmark, Sushi Ota, is pleased to be among the first chefs in Southern California to feature the new local yellowtail. "Many of our customers enjoy the Baja hiramasa as much as traditional hamachi," he said.