Eating fish is good for you—eating Kona Kampachi® is even better
Q. What kind of fish is Kona Kampachi®?
A. The Latin name of this fish is Seriola rivoliana. The species is also referred to by various common names around the world including: Kahala, Almaco jack, Songoro amberjack & Medregal.
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Q. How is Kona Kampachi® different from other fish?
A. Kona Kampachi® is:
- Sustainably open ocean grown on an environmentally friendly fish farm
- Raised without growth hormones, prophylactic antibiotics or genetic engineering and has no detectable levels of mercury
- Rich in heart-healthy Omega-3 fatty acids
- Available and guaranteed fresh year-round
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Q. What makes Kona Kampachi® environmentally friendly?
A. The production of Kona Kampachi® has been carefully designed to minimize environmental impact at every step of the process. While the increased popularity of seafood has led to many wild seafood species being overfished, Kona Kampachi®'s unique hatch-to-harvest technology involves no depletion of ocean stocks. Kona Kampachi® are fed from sustainable sources, and raised in open ocean pens away from delicate reefs and other ecologically important features.
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Q. Is Kona Kampachi® a safe and healthy fish to eat?
A. Absolutely! Note that many other fish, such as swordfish, tuna, shark, king mackerel, and golden and white snapper, can have mercury levels that restrict the amount of these fish that one should consume. Women who are or may become pregnant and nursing mothers should not eat fish high in mercury, and neither should children. With no detectable levels of mercury, Kona Kampachi® is a great healthy fish choice for everyone and is safe for unlimited consumption.
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Q. How can I use Kona Kampachi®?
A. Kona Kampachi®'s clean, rich but crisp taste and high-fat content (more than 30%) creates a fish that is prized for its buttery flavor and firm texture, and versatile enough for both raw and cooked applications. The succulent yet subtle flavor of Kona Kampachi® lends itself perfectly to sautéing, grilling, searing and roasting, as well as to sushi, sashimi and ceviche.
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Q. How should I store my Kona Kampachi®?
A. Immediately upon arrival, remove the fish from the shipping container and refrigerate. When stored at 34° to 36°F, recommended shelf life is six days. Kona Kampachi® should be frozen if held longer than 8-9 days.
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Q. How do I clean or fillet my Kona Kampachi®?
A. A butcher or fish market will often do this for you at nominal charge. Also, many cookbooks have instructions on cleaning and preparing fish. Click here for detailed instructions.
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