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Hawaiian Kanpachi has become a local favorite used by many Hawaii chefs. The yellowtail fish raised off the Kona Coast is from the amberjack family. It’s affectionately called KAM-pachi here in Hawaii, but the Japanese say it with an “N”. Chef David Lukela from the Beachhouse at the Moana tells us why it’s so popular and the many ways it can be eaten.
For more information: Beachhouse at the Moana