The Japanese pufferfish, known as Fugu, is a delicacy of Asian cuisine, but must be prepared by strict standards, as it contains lethal amounts of tetrodotoxin, a poison which paralyzes human muscles and causes death by asphyxiation.
Background of the Fugu
Also known as balloonfish, blowfish, bubblefish, the pufferfish inhabits mainly tropical seawaters around the world, though it is also found in subtropical waters and in freshwater.
Throughout history, East Asian maritime dwellers have occasionally resorted to eating the infamously poisonous fish with disastrous consequences. However, it was in Japan where the eating of the pufferfish became an art form.
Proper Preparation
A chef must have a special license in order to prepare fugu for the public, obtained by taking several tests.Asia Food: Fugu
Fugu is prepared using a special, thin knife called a Fugu Hiki, used to extract the most amount of meat while eliminating the poison.
Fugu Presentiation
Most fugu entrees cost between 50 and 100 dollars on mainland Japan.About.com: Fugu - Blow Fish Fugu Sashimi is prepared thin and served alongside fugu fins served in sake.
Fugu meat is the most succulent between November and February, as the fish meat strengthens to withstand cold water. It is also the most expensive during this time.
Where to Eat Fugu in America
Please click here to check a list of restaurants in America that serve Fugu: [1]
References
Fast Facts
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Fact:
Poison found in the liver, ovaries and skinAsia Food: Fugu
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70-100 people die every year from improperly prepared FuguMetropolis: Food Facts- Fugu
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Tetrodotoxin ingestion has a 50% fatality rateMetropolis: Food Facts- Fugu
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Fugu scraps must be incinerated to avoid accidental ingestion
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Fugu consumption was outlawed in Medieval Japan for two centuries, after the imperial military succumbed to mass fugu poisoning Forbes: Killer Foods [1]
