Kona Kampachi is easy to serve: it’s so fresh you can just slice it up into thin pieces, arrange them on a plate and garnish.

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July 2006
Revised September 2006

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Kona Kampachi™

Sustainable Sushi-Grade Yellowtail

CAPSULE REPORT: Kona Kampachi (Seriola rivoliana) is a succulent, sashimi-grade version of Hawaiian yellowtail,  one of the healthiest fish on the market. It has one of the highest levels of omega-3 fatty acids among fish. It’s also one of the purist: Kona Kampachi is free from internal parasites, has no detectable levels of mercury or PCBs and is environmentally sustainable. The flavor is rich, buttery and memorable: once you taste it, you’ll be a fan forever. Kona Kampachi is available all year-round and generally hits the market or is shipped within 48 hours of being harvested, making Kona Kampachi one of the freshest fish available.

Kona Blue, a Hawaii-based company founded by two marine biologists, farm-raises Hawaiian yellowtail through sustainable fish aquaculture. It produces one of the most delicious and heart-healthy fishes we’ve ever tasted—cooked or raw. With a 30 percent fat content, Kona Kampachi is tender, juicy and flavorful—a fish that provides a truly substantial main course or an exciting appetizer.

The fish are sustainably raised half a half mile off the shore of the Big Island of Hawaii. The deep blue waters are 200 feet deep, and the fish live in a controlled hatch-to-harvest environment with no genetic engineering, growth hormones or antibiotics. The result is a luscious-fleshed fish, similar in flavor and texture to the popular hamachi yellowtail, but with a firmer flesh and more buttery flavor.

Kona Kampachi lends itself to an impressive array of preparation methods: grilled, sautéed, seared, baked or simply enjoyed as sashimi. Whether cooked or raw, its flavors are exceptional. We tried it as sashimi and were astounded by its bold, clean flavors yet delicate texture. Next, we broiled it with some fresh ginger chips, minced scallions and light soy sauce: the supple white meat melted in our mouths in a lively combination of rich, buttery flavors. We also cooked it with no seasonings at all to taste the fish in its purest form. The flesh is so tasty that it is a winner in its natural state. For those who want the best quality, homemade sashimi or sushi, Kona Kampachi makes it possible every day.

While all fish are high in protein, low in calories and contain some amount of Omega-3 essential fatty acids, Kona Kampachi contains much higher levels—up to four times as much as salmon. It has 2.54 grams of Omega-3 fatty acids per 100 grams wet weight (3.5 ounces)—one of the best ratios of any fish in the world. The fat content of 30 percent is greater than almost any other fish on the market. However, unlike most other species, Kona Kampachi is completely uncontaminated: it contains no detectable mercury or PCBs and is free from internal parasites.

Compare the Omega-3 fatty acids in popular varieties of fish:

Information courtesy of American Heart Association. According to the American
Heart Association, Omega-3s are beneficial for the prevention of heart disease
and reduction of high blood pressure. Evidence also links Omega-3 fatty acids to
other health benefits including brain development, prevention of cancer and relief
from arthritis and/or depression.

Kona Kampachi is available year-round from your local fresh fish market, or you can have the raw fish shipped from Kona Blue directly to your front door (purchasing information below). The fish is generally shipped out or taken to the markets within 48 hours of being harvested, making Kona Kampachi one of the freshest fish available. When stored at 34°F to 36°F, its shelf life is six days.

Healthy, easy-to-prepare, low-calorie, incredibly delicious and environmentally sustainable, Kona Kampachi is our choice of fish to impress guests and ourselves with whenever we’re in the mood for something special.

Recipe: Kona Kampachi with Citrus Salsa

Directions

• Combine minced garlic, fruit juices and fish fillets in a shallow baking dish.
• Season with 1/4 teaspoon salt and 1/8 teaspoon pepper (reserve remaining salt and pepper), and marinate for 1 hour in the refrigerator.
• Lightly spray broiler pan with vegetable cooking oil (to prevent sticking).
• After marinating for 1 hour, broil fish for 10 to 12 minutes (turning once) or until fish flakes easily when probed with a fork.
• To prepare the salsa: combine tomatoes, red bell pepper, grapefruit, orange, red onion, sugar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a mixing bowl; mix well. Spoon citrus salsa over broiled fish and serve immediately.
• Yields 4 servings.

KONA KAMPACHI™ Hawaiian Yellowtail in Whole and Fillets Whole Fish 4.7 Pounds $8.25 Fillet of Fish 1 Pound $17.00 For more information or to purchase, visit KonaKampachi.com or telephone 1.808.331.1188.

Hamachi sushi

Shipping additional. Prices and flavor availability are verified at publication but are subject to change.               

Books on Sushi & Sashimi-Making

The Complete Book of Sushi, by Hideo Dekura. With beautiful photography, this book is a definitive collection of traditional, contemporary and innovative recipes for fans of Japanese fare. $18.87. Click here for more information or to purchase.	The Great Sushi and Sashimi Cookbook, by Masakazu Hori. Culinary methods used in Japanese cuisine are broken down in simple and clear instructions. With a glossary of sushi terms and a section on sushi etiquette, making sushi or sashimi will never be intimidating again. $11.02. Click here for more information or to purchase.	Sashimi, by Hideo Dekura. An excellent book for novice and experienced cooks alike, Sashimi is an essential addition to any serious cookbook collection and a must-have for Japanese-cuisine lovers. $46.37. Click here for more information or to purchase.

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