Several weeks ago Northern California went thorough a severe rain and wind storm. I woke up to find sections of my fence flattened, my yard flooded, and angry squirrels who blamed me for all of it. It was pretty dismal, until I read an e-mail sent to me from the good people at Kona Blue. They offered to send me their product, Kona Kambachi, at no cost, so I could test it out. I immediately Googled the company, discovering that Kona Kambachi is a premium sushi grade yellowtail species, full of omega-3 oils, mercury free, and farmed in Hawaii without damaging the ocean environment. And the fish is much sought after by top chefs, due to it's taste and texture. Suddenly, the flooded yard and angry squirrels faded in importance. I've always wondered about the quality of sushi grade fish sold by mail, and now I was about to receive some, no strings attached. The more I read about the fish from a variety of sources, not affiliated with Kona Blue, the more I looked forward to receiving it.
In my research, I found that most chefs like to serve the fish raw. So, I decided that the first dish I would make would be an adaption of a recipe from the cookbook Terra, which calls for sushi grade salmon and tuna, dressed with a lemon-ginger vinaigrette. Using the Kona Kambachi, it wound up being a memorable dish.