It's not genetically engineered in any way, just well bred. It's sashimi-grade and sustainably farmed without hormones or prophylactic antibiotics. It's richer in omega-3 than just about anything else in the ocean and has no detectable mercury. It melts on your tongue, holds up on the grill, and is so rich in oils that it'll fry in a pan without butter.
Unlike most fish farms, the Kona Kampachi are bred "offshore"—in deeper waters, farther away from land—limiting their exposure to pollution to decrease the potential of contracting disease or contamination. Since they're not genetically modified, any fish that escape also won't impact the native population.
Already popular in the culinary world, it's been seen on the menus of restaurants from San Francisco, Denver and New York. As it is a premium product, it's a bit pricey—almost $20 for a pound—but the benefits might outweigh the costs.
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