The summer 2013 issue of Edible Hawaiian Islands magazine has just hit the news stands and Corporate Chef Ken Schloss talks Kona kampachi — one of his favorite fishes that’s served up frequently in a variety of preparations at Huggo’s.
The four-page feature includes these comments from our stellar chef:
“Hawaiian Kampachi is a uniquely flavored fish with a slightly nutty and a distinctly fresh, clean taste. While it’s wonderfully silky in texture, it’s also firm enough to prepare on the grill — one of my favorite cooked preparation.”
“It’s an incredibly versatile fish, perhaps best served raw — sashimi or poke — but it’s also delicious sautéed, pan-seared, steamed or poached. One of our signature dishes at Huggo’s is the Kampachi Poke Tower.”
“Another favorite preparation, offered on special, is Whole Roasted Kampachi. Ahi may always remain the go-to favorite of visitors to Hawai’i, but kampachi is growing quickly in awareness and popularity by both locals and visitors alike.”
Thanks for sharing Chef Ken!
Visit Edible Hawaiian Islands on-line at www.ediblehawaiianislands.com to subscribe to the digital or print edition, or phone (808) 463-7494. You can then enjoy this article in its entirety, as well as many other intriguing reads in this issue and all quarterly editions.