Celebrate the music of Hawai’i, and the undying spirit of Puna

Farms

Kona Kampachi: A sustainable choice

Jun 4, 2008
Farms /

Kona Kampachi Poke (Hawaiian Tartare) with Watermelon and Thai Basil

4 servings

1 lb. Kona Kampachi filet, cut in medium dice

3 oz. onion, cut in small dice

2 oz. carrot, cut in small dice

8 oz. watermelon, cut in medium dice

1 bunch Thai or regular basil, julienned

3 Tbsp. soy sauce

1 Tbsp. rayu (spicy sesame oil) or

Tbsp. sesame oil

1 Tbsp. kabayaki (Japanese-style eel sauce) or tsp. oyster sauce

2 tsp. Hawaiian salt or sea salt

1 small bunch scallions, sliced thin, for garnish

To make Kona Kampachi Poke: Combine all ingredients in a bowl and toss gently. Garnish with scallions.

([Kona-Blue.com])

Out on the shores of Kailua-Kona, a dream to revolutionize the aquaculture industry by pioneering sustainable fish production is being realized. Founded in 2001, Kona Blue Water Farms, LLC put together a staff that has maintained transparency in its sustainable policies, which take into account quarterly satellite surveillance of its sites in combination with reports on water quality, turbidity, ammonia, nitrogen and phosphorus reports (all available on their website at [kona-blue.com/emonitoring.php]). As a testament to their eco-conscious process, Monterey Bay Aquarium’s Seafood Watch program rated the farm’s Kona Kampachi as a “Good Alternative.” “Our aspiration, however, is to be the first marine net pen farm to be rated as a ‘Best Choice,’” says Michael Wink, CEO of Kona Blue. The sushi-grade Hawaiian yellowtail was selected for its good management and a shift toward feed alternatives with less reliance on wild fish for fishmeal. –Travis Quezon

Waimanalo wonderland

Food Issue 2008

Frankie’s Nursery in Waimanalo, owned by Frank Sekiya and Lynn Tsuruda’s, is an adventure expedition for those who want to buy tropical fruit trees for their gardens directly from arborists. Frankie’s offers a globally-sourced arboretum and consultation with tree aficionados who travel to tropical countries. (All the foreign trees need to be proven risk-free before being sold to customers.) Call ahead for fruits in season and fruit sampling. Your succulent fruit plate will be the same as those enjoyed in Honolulu’s top restaurants, but it’ll be yours. All yours.

–L.T.S.

41-999 Mahiku Place Call ahead, 259-8737

Omelette you in on a secret

Just two decades ago, 21 local commercial farms produced 85 percent of Hawai’i’s eggs right here at home. Petersons’ Upland Farm is one of four that remain, dedicated to bringing fresh eggs to the community since 1910. Small, antibiotic–free flocks are lovingly raised in fresh-air houses, contributing to Hawai’i’s ability to produce our own food.

–M.G.

Egg Room,141 Dole Rd.,Wahiawa 621-6619

Is this He’eia-ven?

Paepae O He’eia

“This non-profit’s vision is to give sustenance to the community, both spiritually and nutritionally,” says Keli’i Kotubetey. Three large harvests of moi are produced from fingerlings each year using traditional, sustainable methods. The fish are moist, white, flaky, sweet and delicious, best steamed whole. Limited supply, call to reserve fish.

–L.T.S.

Paepae O He’eia

236-6178 http://[www.paepaeoheeia.org]

Celebrating Hawaii, nature, culture and wellness for over 35 years!
SURFER, The Bar

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