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For a great fish that's heart-healthy and raised in a way that doesn't negatively impact the environment, the chefs at McCormick and Schmick's will steer you toward the Kona Kampachi.
Kona Kampachi is a Hawaiian Yellowtail fish sustainably raised in the pristine waters off the Kona Coast in Hawaii. Bred in deep, off-shore waters, the Kona Kampachi is sashimi-grade and farmed without any hormones or prophylactic antibiotics.
The fish's 30 percent fat content means that it's high in nutritionally beneficial Omega-3's.
With a clean, non-fishy tasting flavor and firm flaky texture, Executive Chef Tim O'Neal says this highly versatile fish is suitable for a variety of cooking methods.
O'Neal says Kona Kampachi can be enjoyed raw, but also fits in well with cooking methods that call for white, mild fish. He adds, the thin fillets cook quickly, but stay moist due to their high fat content.
At McCormick & Schmick's Seafood Restaurant, Kona Kampachi is one of over thirty varieties of fresh seafood and shellfish that is flown in daily and delivered to the restaurant.
Because of McCormick & Schmick's long standing relationship with the best seafood suppliers worldwide, the restaurant is able to provide their guests with the freshest seafood available. Printed twice daily, the "Fresh List" is part of the ever-changing menu featuring the restaurant's latest delivery.
