Alaskan King Crab
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Tennen Hon-Kue (Longtooth Grouper Sashimi Grade) from Wakayama
Light and sweet
Temporarily out of stock
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This sashimi-grade Tennen Hon-Kue, or Longtooth Grouper, has a delicate white meat, with a light, slightly sweet flavor.
1 / 3
Tennen Hon-Kue (Longtooth Grouper Sashimi Grade) from Wakayama
Light and sweet
This sashimi-grade Tennen Hon-Kue, or Longtooth Grouper, has a delicate white meat, with a light, slightly sweet flavor.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
A large fish found in rocky coastal areas, the Longtooth Grouper has small grey spots on its grayish brown skin, and a dorsal fin with spines. This Tennen Hon-Kue comes from Wakayama, Japan, and is sashimi-grade. It has a delicate white flesh with a delicate taste. The fatty parts of the Tennen Hon-Kue have a nice sweetness, and its light flavor remains even when cooked.
Preparation And Pairings
The Tennen Hon-Kue, or Longtooth Grouper, is great for sashimi and sushi. Serve it with ponzu and grated daikon. Another usual way to enjoy it is in “Name” hot pot dishes, in “nimono” simmered in sweet soy sauce, or grilled.
The Art Of Raw Fish
A classic and iconic Japanese delicacy, sashimi usually consists of thinly sliced pieces of fresh raw fish or meat. Although many non-Japanese people often confuse the words “sashimi” and “sushi,” or even use them interchangeably, they are, in fact, different. Raw fish is an ingredient in both, but sushi refers to dishes made with vinegared rice. While sashimi is always served as is, on its own.
“Sashimi” means “pierced body,” with “sashi” meaning pierced or stuck, and “mi” meaning body or flesh. There are two possible origins to the word. The first is that it might have come from the practice of sticking the fish’s fin or tail into the slices in order to help the consumer identify what they are eating. Another possibility could pertain to a traditional harvesting method, the “ikejime” process, which involves piercing the fish’s brain with a sharp spike immediately as it is caught, and placing it on shaved ice. The immediate death prevents the fish from obtaining too much lactic acid, and will therefore keep fresh on ice for longer.
Storage Instructions
Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
A large fish found in rocky coastal areas, the Longtooth Grouper has small grey spots on its grayish brown skin, and a dorsal fin with spines. This Tennen Hon-Kue comes from Wakayama, Japan, and is sashimi-grade. It has a delicate white flesh with a delicate taste. The fatty parts of the Tennen Hon-Kue have a nice sweetness, and its light flavor remains even when cooked.
The Tennen Hon-Kue, or Longtooth Grouper, is great for sashimi and sushi. Serve it with ponzu and grated daikon. Another usual way to enjoy it is in “Name” hot pot dishes, in “nimono” simmered in sweet soy sauce, or grilled.
A classic and iconic Japanese delicacy, sashimi usually consists of thinly sliced pieces of fresh raw fish or meat. Although many non-Japanese people often confuse the words “sashimi” and “sushi,” or even use them interchangeably, they are, in fact, different. Raw fish is an ingredient in both, but sushi refers to dishes made with vinegared rice. While sashimi is always served as is, on its own.
“Sashimi” means “pierced body,” with “sashi” meaning pierced or stuck, and “mi” meaning body or flesh. There are two possible origins to the word. The first is that it might have come from the practice of sticking the fish’s fin or tail into the slices in order to help the consumer identify what they are eating. Another possibility could pertain to a traditional harvesting method, the “ikejime” process, which involves piercing the fish’s brain with a sharp spike immediately as it is caught, and placing it on shaved ice. The immediate death prevents the fish from obtaining too much lactic acid, and will therefore keep fresh on ice for longer.
Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
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