Honolulu Magazine - August 2009

From Wave to Table: A "Junk" Fish is Transformed

Web ExclusiveKahala, also known as Hawaiian yellowtail or amberjack, used to be considered an inedible, throwback fish because it’s prone to contracting a poisonous reef toxin called ciguatera, which can cause serious illness in humans. But kähala’s days as a…

From Wave to Table: The Wave of the Future

An artist's rendering of Hawaii Ocean Technology's oceansphere (top). The company hopes to produce about 6,000 tons of ahi.Artist's Rendering: Courtesy of Hawaii Ocean TechnologyBill Spencer is not a fish farmer. But that’s precisely the business he’s wading into. “Frankly,…

From Wave to Table: Water World

Hawaii’s desalinated deep-sea drinking-water business has tapped into a thirsty market, becoming one of the state’s largest foreign exports and, in recent years, raking in as much as $31 million in gross sales. Koyo USA Corp., based in Kona, pumps…

From Wave to Table: Sustainable Seafood 101

You want to eat in an environmen-tally friendly way, but it can be tough to know what to do. Should you, for example, buy the wild-caught bigeye tuna or the farmed tilapia? Would it be better to order wild salmon…

Field Guide: Aiea

The freeway may run right through it, but Aiea—with its local eateries, small businesses and a bowling alley that lures celebs—makes it worth taking the off-ramp.