Kevin Davis, owner and chef at Blueacre Seafood Restaurant in Seattle, says he is excited to bring Kona Blue's open-ocean-grown Hawaiian yellowtail, marketed as Kona kampachi, back to his menu.
The first harvest is set for July 18, Kona Blue said.
Kona kampachi has been absent from restaurant menus since late last year, while the company reconfigured its offshore pens. By mid-July, the newly stocked fish will reach the minimum four-pound weight, and regular harvesting can resume, the company said Monday.
Blueacre Seafood, which opened in March and focuses on American seafood -- preparing wild species that swim within the international water line of the United States, as well as sustainably farmed fish.
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