By: Carolyn Jung (Mercury News)
Half a mile off the shore of Kona, Hawaii, in blue waters 200 feet deep with currents that can range over 2 knots, a type of amberjack is being raised -- one that hopes to buck the bad rap of many other farm-raised seafood.
And Kona Blue Water Farms of Hawaii, which began harvesting this fish late last year and selling it to Bay Area chefs, is betting consumers will bite.
In this day and age, when the seafood counter has turned into a precarious minefield of mercury, sustainability and environmental grenades, the new Kona Kampachi fish arrives on the mainland with considerable allure.
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