Tamakue Hybrid Grouper — A First
This week we received Tamakue (タマクエ) for the first time — a hybrid grouper produced by crossing Kue (Japanese grouper, Epinephelus bruneus) with Tama (Longtooth grouper, Epinephelus bruneus × Epinephelus lanceolatus). The result of this cross is a fish with the best qualities of both parents: the delicate, clean flavor profile of Kue softened and amplified by a slightly richer fat distribution. The flesh is white, firm, and dense with a mouthfeel that rewards attention.
Hybrid grouper development has been a focus of Japanese aquaculture research for the past decade — the goal is to produce fish with improved growth rates and disease resistance while preserving or exceeding the flavor quality of the parent species. Tamakue is one of the more successful results: it reaches harvest size faster than pure Kue and arrives at the table with a consistent quality that wild-caught grouper cannot guarantee.
This is a first for our counter. We sourced it specifically because we were curious whether the hybrid lived up to the reputation, and it does. Available at the storefront while our allocation lasts. Nagasaki Bluefin Tuna in all cuts as always.
Wines in Planning — Goodfellow and Violin Coming
Two more producers are joining the wine program at Rice Market. We have just confirmed arrangements with Goodfellow Family Cellars from Oregon and Violin Wine, also from Oregon — two producers whose work we have been following and tasting for some time.
Goodfellow is already known to our regular customers from the AAPI Heritage Month tasting. Their sparkling wines — particularly the Blanc de Gris and the single-vineyard bottlings — have proven to be among the most versatile pairings with our fish. The Whistling Ridge Blanc de Gris 2022 we tasted recently demonstrated the age-worthiness of their approach: bright, mineral, and structured enough to work against the fat of Otoro without being overwhelmed by it.
Violin Wine is a newer addition to our portfolio — a small Oregon producer whose wines we will be carrying across the widest range available on the East Coast. More details on both producers as the bottles arrive.
Wine & Fish Pairing — May Dates Coming
The next Wine & Fish Pairing events are being scheduled now for May. Following the April sessions — which sold out within thirty minutes — we are expanding the May program slightly to make more seats available. Watch @keita_sashimi_dc for the ticket release announcement.
On hybrid fish in Japanese aquaculture: The Tamakue program is a genuine scientific achievement — maintaining the flavor reputation of Kue (one of Japan's most expensive fish) in a more consistently produced and faster-growing animal. If you've had Kue before and loved it, Tamakue is the nearest available equivalent. If you haven't tried either, this is the lower-barrier entry point to one of Japan's great white fish flavors.