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?

Enter: Kona Kampachi, a designer yellowtail bred in Kona, Hawaii. Fortune Magazine even goes so far as to dub it "the wonder fish" and it seems that chefs from around the world will agree that there isn't a better fish in the sea. 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.

Already popular in the culinary world, it's been seen on the menus of top restaurants from San Francisco to New York.

The prized fish's only blemish: It's pricey — almost $20 for a pound — but the benefits might outweigh the costs.