Blue Ocean Mariculture Featured in Tide to Table Profiles
In the heart of the Pacific, Blue Ocean Mariculture is making waves in the aquaculture industry. This innovative company, based in Honolulu, is dedicated to sustainably raising a native Hawaiian Almaco jack species called Kanpachi, also known as the ocean's blue jack.
Blue Ocean Mariculture works closely with local waters, ensuring minimal impact on marine ecosystems. They practice 'food self-sufficiency,' keeping fresh seafood accessible to their community. The University of Miami's Rosenstiel School of Marine and Atmospheric Science and the University of Gothenburg's Swedish Mariculture Research Center, SWEMARC, are among the institutions collaborating with Blue Ocean Mariculture to train the next generations of aquaculturists.
Today, we're sharing a recipe from the Tide to Table series, which profiles members of the aquaculture community. The Crusted Kanpachi with Mango Papaya Salsa is a delightful dish that serves six.
For the salsa, you'll need red bell peppers, mango, papaya, red onion, garlic, cilantro, lime juice, olive oil, rice vinegar, cayenne pepper, and salt. Mix these ingredients together and refrigerate if preparing ahead of time.
The main event is the Crusted Kanpachi. You'll need six six-ounce Hawaiian KanpachiTM fillets, all-purpose flour, large eggs, macadamia nuts, olive oil, salt, and pepper. First, preheat your oven to 350°F.
Combine the salsa ingredients and set aside. Prepare three shallow bowls: one with flour, another with whisked eggs, and a third with finely ground macadamia nuts. Coat the fillets with flour, then eggs, and finally the macadamia nuts.
Cook the fillets in a skillet with olive oil until golden brown. Transfer them to an oven-safe dish and bake until just opaque in the center.
Serve the Crusted Kanpachi atop the Mango Papaya Salsa. This recipe is not only a culinary treat but also a testament to Blue Ocean Mariculture's commitment to sustainable aquaculture.
Blue Ocean Mariculture takes pride in its aquaculture process, conducting much of it in-house, including hatchery operation, lab research, and offshore work in net pens. They also document interactions with local mammals and seabirds to monitor any changes in behavior.
So, the next time you enjoy this delicious Crusted Kanpachi with Mango Papaya Salsa, remember you're supporting a company that's not just about ecosystem stewardship, coastal communities, and economic opportunities, but also a crucial part of the Tide to Table series. Bon appétit!
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