Sizzle

necessarily, here’s why.

To illustrate, let’s delve into the intriguing tale of the wild Pez Fuerte or Donkey Fish, scientifically known as Seriola Rivoliana, and its farm-raised kin, Kanpachi. 
Anglers have long reveled in the sport of catching wild Seriola Rivoliana, renowned for their feisty spirit. However, when it comes to dining, these wild fish are often disregarded due to a tendency to harbor parasites and thick bloodlines from the stress hormones released during its fight. 
Enter Kanpachi - the farm-raised variant of Seriola Rivoliana. This species has transformed the gastronomic reputation of this fish family, evolving into a culinary treasure. Years of meticulous cultivation and chef-driven menu innovation have raised Kanpachi to the ranks of gourmet delicacies akin to revered yellowtails, Hamachi and Hiramasa. Thanks to its sublime taste and delicate texture, this sushi-grade standout has made its mark on numerous Michelin-star menus. 
When comparing the wild-caught to the farmed, the upbringing of the fish emerges as a crucial determinant of its quality. Our carefully vetted partner artisan mariculture farms, lauded for their ethical practices, raise fish that grace the tables of award-winning fine-dining establishments. With complete transparency about where and how your seafood is raised, you have the power to make enlightened choices. Whether savored raw or cooked, our farmed seafood offers an unparalleled gastronomic experience, debunking the myth that wild-caught inherently tastes superior.