Kona Kampachi is no longer available, but Hawaiian Kampachi is plentiful. That’s the news from Kea­hole on Hawaii island, where Blue Ocean Mariculture is now producing this tasty fish and a change in ownership and names has occurred.

What’s good about the change is that consumers can now get this delectable fish at supermarkets on Oahu — smaller 1- and 2-pound fish that have the firm texture and succulent flavor this fish is known for.

You can enjoy kampachi raw, seared, steamed, deep-fried or grilled — this moist fish adapts well to many preparations. Also known as kahala and a cousin of sushi bar favorite hama­chi, kampachi is a good source of protein with 141 calories per 100 grams and is high in omega-3 fatty acids.

Hawaiian kampachi is raised in open-ocean cages off Hawaii island’s western coast. Fingerlings grow to about a pound after six months and to about 5 pounds after a year. The company harvests them at various stages so that this fish is available throughout the year.

Island chefs have been using kampachi on their menus the past several years. While our wild fish supplies become more dear, maricultured fish (farmed for food) may be a reasonable and tasty alternative.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.