For flavor and versatility, very few fish can match Kona Kampachi^®

Like hamachi (yellowtail), Kona Kampachi^® is a premium fish worthy of the most discriminating sushi bar, but with even more rich, buttery flavor and a firmer texture. As delicious as it is raw, however, cooking is where Kona Kampachi^® really excels. Firm flesh and a high-fat content make it suitable for virtually any cooking method, from gentle steaming to high-heat searing, and its subtly rich, pure flavor complements a variety of different culinary styles, simple and straightforward or spicy and complex.

Small wonder that delicious Kona Kampachi^® is receiving significant attention from a growing number of chefs who have been experimenting with it in poke and sashimi, as well as other Hawaiian fish preparations. And what started in Hawaii is turning into a mainland menu phenomenon, as more chefs discover this deliciously succulent and versatile product which can be the centerpiece of a signature seafood preparation, raw or cooked.

• Sushi, Sashimi and Ceviche
• Searing
• Sautéing
• Grilling and Broiling
• Roasting
• Braising
• Steaming and Poaching

Kona Kampachi^® is harvested only when it's ordered to ensure the ultimate in freshness and is available on a year-round basis. For the trade, the fish can be processed to meet the requirements of our customers, and shipped in whole, gutted, H&G, or fillet product forms. We also sell Kona Kampachi^® directly to consumers through our website as whole fish or fillets.