Omega Azul

We are waiting for you at the Pesca Con Futuro stand to try our exquisite kanpachi!

⭐️ ¡Estamos a muy pocos días! ¿Y tu, ya tienes tus boletos?
Paulina Rubio 🔴 este 31 de Mayo en Paraíso del Mar de 19:00 - 24 hrs. 2024.
🤩🎇 Adquiere tus boletos en El Zarape La Paz BCS , Los Magueyes La Paz ó California Chicken.
Costo del boleto $3,200. Incluye: Degustación de alimentos y bebidas de todos los restaurantes participantes 🍽️🥂🍾 (Vinos, Licores y Refrescos) + Música en vivo de y Edoardo de la Paz 🎤🎶

And we’re back!!!!! First harvest is complete and our lovely Baja Kanpachi is coming to the best restaurants near you.

We’re very fortunate to have talented chefs like using our Baja Kanpachi in their Omakase menu . One of the best sushi meals we’ve had in a long time.

Omega Azul Baja Kanpachi made its way to Aspen, Colorado last week for a Special Event. Big Thank You’s are in order to crew and especially for making it possible. We hope to see you all at the next .official

BAJA KANPACHI AT MESAS MARINAS | BAJA KANPACHI EN MESAS MARINAS

Mesas Marinas just wrapped up earlier this month (on from April 1st – 18th 2021), as part of the 21st annual Festival de Las conchas y el Vino Nuevo at the Coral & Marina Hotel in Ensenada B.C. | Mesas Marinas acaba de finalizar a principios de este mes (del 1 al 18 de abril de 2021), como parte del 21 ° Festival anual de Las conchas y el Vino Nuevo en el Coral & Marina Hotel en Ensenada B.C.

An exclusive experience facing the sea, guests were treated to some of the finest wine and seafood Mexico has to offer, prepared by some of Mexico's top chefs. | Una experiencia exclusiva frente al mar, los invitados pudieron disfrutar de algunos de los mejores vinos y mariscos que México tiene para ofrecer, preparados por algunos de los mejores chefs de México.

Of course, such an illustrious seafood event wouldn't have been complete without Omega Azul's Baja Kanpachi on the menu and so we teamed up with Jamat to bring in the finest fish the Baja has to offer. | Por supuesto, un evento de mariscos tan ilustre no habría estado completo sin el Baja Kanpachi de Omega Azul en el menú, así que nos unimos a Jamat para traer el mejor pescado que Baja tiene para ofrecer.

Check out www.jamat.mx for more information on Jamat's amazing team! | ¡Visite www.jamat.mx para obtener más información sobre el increíble equipo de Jamat!

The incredibly talented Chef preparing for a media lunch at his restaurant . Be sure to check out his other restaurant: in Los Angeles for amazing fresh and delicious seafood! Thank you Curtis!

ceviche with prawns, strawberries, fresno-pesilla aguachile and avocado served up at in Santa Monica, CA. Special thanks to

sashimi with a tomato salsa, blood orange, olive oil, yuzu, and house-made soy sauce lovingly prepared by Chef Cody Requejo.

Chef (host of "Mexico: One Plate at a Time" - a PBS series which brings to life the foods, flavors, stories, diversity, depth and fun of Mexico) and Chef Cody Requejo holding at the Valle Food and Wine Fest in Valle de Guadalupe, BC, Mexico.

Jess Barron, Editor in Chief of LIVESTRONG.COM visited our farm recently for her new article: "Fishing for Answers: What is Sustainable Seafood?"

Click here for the video: https://www.youtube.com/watch?v=Ck-qTntBXCU&feature=youtu.be

Click here for the original article: https://www.livestrong.com/…/13708819-fishing-for-answers-…/

Thank you Livestrong for helping shed some light on sustainable aquaculture practices and for getting more people to ask questions about where their fish comes from.

Fishing For Answers: What Is Sustainable Seafood? Do you eat fish? Maybe you enjoy sushi, poke, shrimp or grilled salmon. Do you ask where your fish comes from when you buy it at a grocery store, fish market...

It's the simple things in life... served up at . Thank you to for supporting sustainable seafood!

1 of 4 amazing dishes prepared by Chefs: Christian Jalquiza, Cody Requejo, and at a recent pop-up dinner in Venice, CA. Thanks for all the support. We love the passion and creativity you guys put into your work! Photo by The Offalo.

Perfectly roasted over Umbrian lentils with red cabbage prepared by in Newport Beach, CA. Photo by Doug Zamensky.

A twist on a Mozza classic, .us Baja Kampachi, Umbrian lentils, red cabbage. Make your reservations today! 📷 cred:

Fresh off The Clean Catch menu: Citrus Poke Tacos. Cubed kanpachi, Valencia orange, yuzu, pomegranate, ginger, mint, jicama taco shells.

Come eat. #🌮🌮🌮

As part of SF Restaurant Week, Pacific Catch is featuring a myriad of amazing Baja Kanpachi dishes including:

Grilled Kanpachi with roasted cauliflower and maitake mushrooms, wilted baby kale, and turmeric-tahini-coconut sauce.

Kanpachi Tataki with white ponzu, fresh avocado, watermelon radish, micro greens, and crispy quinoa.

Kanpachi Citrus Poke Tacos with Valencia orange, yuzu, pomegranate, ginger, chile, mint, and fresh jicama taco shells.

If you’re in San Fran right now, go check them out - you definitely don’t want to miss this!

pacificcatch.com

Congratulations to Rosaliné for being recognized by as LA’s hottest restaurant! These guys put a lot of love and a unique culinary perspective into every dish; and, rumor has it their ceviche is the best ANYWHERE! Keep up the great work, you guys are awesome!

ceviche con salsa negra prepared at on Hope St. in Los Angeles, CA (next to The Broad Museum). Also on the menu: Baja Kanpachi served with Labne, Za’atar, Arugula, and Hazelnut. Yum! Special thanks to for all his support!

Modern Vietnamese-style prepared by Chef Perry Cheung. Check out Phorage on Overland Ave in Los Angeles, CA - you won't be disappointed!

A vibrant Baja Kanpachi dish wrapped in radishes and kohlrabi Tom Yum flavors served up at the newly opened Native Restaurant in Santa Monica, CA. Special thanks to for featuring our - we wish her and her new restaurant great success in 2018.

Beautiful Baja Kanpachi collars served up by on Melrose Ave in Los Angeles CA. Special thanks to chef for preparing this amazing dish!