Kona Kampachi - A New Fish From Hawaii Is Delighting Top Chefs !

You know that a fish must be impeccable if Top chefs can't bring themselves to subject it to a hot pan, but rather serve it in all possible raw forms. Sushi, sashimi, fish carpaccio, ceviches - the whole program. That's the fate of Kona Kampachi, the first true premium farmed sushi fish. Kona Kampachi™ is a Yellow Tail very similar to the popular Japanese hamachi, but has superior texture and freshness. Among the many factors which determine quality in the discriminating sashimi market, fat content is the most important. Exactly like with the beef, the fat content reigns supreme when it comes down to the top sushi fish. Kona Kampachi™ has established itself at the absolute top with an approximate fat content of 30 percent. The best salmons are the ones with the highest fat content. Same goes for tuna. And within the tuna itself, the fattiest part, the belly also known as torro tuna is the priciest piece of the fish. Kona Kampachi™ ranks with some of the best wild salmon and tuna and is extremely high in Omega-3s. The fish has an incredible mild, unfishy flavor and its texture is fresh and crisp. The fish is native to Hawaii, where it is known as almaco jack, but there isn't a commercial fishery for it because, in the wild, the fish is prone to a poisonous reef toxin and sometimes has worms. Kona Blue Water Farms has transformed the quality of the fish simply by growing it in large, space-age cages submerged in 200 feet of ocean and by controlling what the fish eat. The fish are given no antibiotics or medications. Kona Blue has sent its fish for independent testing, which has shown no detectable levels of PCBs or mercury. The Kona also stores a good amount of fat in its liver, so who knows, some of the Top chefs may come up with some "pisces pâté" soon. Whilst Kona Kampachi is considered a raw delicacy, it is absolutely great for cooking too. Steamed and served with a zingy sauce is a simple and fast method. You can use it in almost any preparation that calls for a mild, white fish. Since the fillets aren't more than about an inch or so thick, it doesn't take long to cook a piece. Because of the high-fat content, the flesh stays relatively moist during cooking. Much like salmon, the fat in the Kona Kampachi can cause flareups on a grill, so be aware. The fish is so new that it is not ready available but you can order it directly online from Kona Blue. Just click on one of the pictures and check them out. This is one of the best tasting new healthy foods in a long time!