In September, Nortuna's CEO, Jan Magne Gilje, returned from Cape Verde with some rather unorthodox "luggage"—the first-ever shipment of Nortuna's sea-farmed Seriola rivoliana (Longfin Yellowtail / Esmoregal / Kampachi).
We have now had the pleasure of testing Nortuna's Kampachi with the renowned sushi chef Roger Asakil Joya, who has been ranked 3rd in the World Sushi Championship. Roger is one of the founders of Sabi Sushi restaurant chain and the Michelin-starred restaurant Omakase in Stavanger, Norway.
Here, he shares his first impressions of the fish, and we can already reveal that it meets the high standards demanded in the international premium sushi segment.
How did you experience the Nortuna Kampachi during the testing?
– I was impressed from the very beginning. The flesh has a beautiful pink colour that immediately catches the eye, especially when served as sashimi or nigiri. This is a quality that truly stands out in premium markets, where appearance also is important.
How would you describe the taste and texture?
– The texture is simply exciting. Seriola has a rich, complex flavour that surpasses other white fish commonly used for sushi. The fish is fatty, which gives it a fuller and richer taste experience than any other white fish. The fat content, "crisp" texture, colour, and marbling make it perfect for sushi and sashimi. It is truly hard to find a product that can compare to Nortuna’s Seriola/Kampachi. The product is actually so good that it deserves the name Kampachi Royal.
How do you think Seriola compares to other well-known products in the market?
– We tested the fish against a competing, renowned product of a closely related species, and I must say that Nortuna's Seriola stood out as a product of superior quality. It combines both taste and texture in a way that makes it an excellent choice for any sushi chef who wants the best for their customers.
What do you think about the future of sea-farmed Seriola rivoliana in the sushi market?
– With its high fat content and complex flavour, I believe Nortuna sea-farmed Seriola rivoliana has the potential to become a favourite among sushi lovers worldwide. It offers a rich taste experience, and I look forward to seeing it take its well-deserved place among the most sought-after fish in this discerning market.
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