Friday, January 4, 2008

Kona Kampachi

With the diminishing availability of wild product many new and well managed aquaculture products are coming available. On such fish is coming from Kona Blue of Hawaii. They are growing a once minimally important native Hawaiian fish in a sustainable way. The fish lends itself to a wide array of preparations. It is rich and fatty, with the full flavor of the sea and no muddy taste like some are quick to taste in some other farmed fish. Give it a try as a sushi or crudo item. Or pair it with your signature sauce. If you don't have a signature sauce a bit of salt and pepper and a dash of butter or olive oil will only help to make this fish shine.

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