That's Fit

Cod's out, tuna's out and Atlantic salmon's off the menu - mercury and PCB's have made most of us order the chicken instead. We all know we should eat plenty of fish, but what is there left to buy?

You can go ahead and eat a fish called Kona Kampachi. It seems that chefs from around the world will agree that there isn't a better fish in the sea than this one. It has twice a much omega-3 fatty acids as Atlantic salmon and has undetectable levels of mercury. This mild, versatile fish is raised sustainably on farms off the Kona coast and is also called Hawaiian yellowtail.

At many fine establishments, you'll find it served raw (sashimi style) or slow cooked and paired with Japanese mushrooms, ginger, and tofu. Even better -- for those who love to cook -- Eddybles has a great recipe for Macadamia crusted Kona Kampachi with Jicama Slaw (pictured) that you can cook at home.

The prized fish's only blemish is its cost. It's pricey at upwards of $20 per pound but as with everything in the marketplace, increased supply driven by demand will eventually drive the price down.