Kona Kampachi (Offshore Fish Farming)
Kona Kampachi (a type of yellowtail) is raised in offshore pens off the coast of Hawai'i Island, known for its succulent texture and mild flavor. It’s a signature product of Hawaii’s marine aquaculture industry, exported fresh to high-end markets worldwide.
Offshore fish farms anchor large submersible net pens in the clear waters along Hawaii Island’s Kona coast. The region’s deep, unpolluted ocean currents provide optimal conditions for raising kampachi, maintaining healthy oxygen levels and steady temperatures. This method reduces environmental impact while producing fish with a clean, delicate flavor and firm flesh—attributes chefs love.
Kona Kampachi is harvested at carefully managed sizes to balance optimal taste and sustainability. Once out of the water, the fish are processed rapidly and shipped fresh, often reaching restaurants and sushi bars across the U.S. within 24–48 hours. The aquaculture techniques employed in raising Kona Kampachi are touted as a model for responsible, offshore fish farming that supports local economies and preserves the surrounding marine ecosystems.