![]() They have long, tapered bodies with bulbous heads. Most are found in tropical and subtropical ocean waters, but some species live in brackish and even fresh water. There are more than 120 species of pufferfish worldwide. In fact, many such deaths occur annually. Called fugu in Japan, it is extremely expensive and only prepared by trained, licensed chefs who know that one bad cut means almost certain death for a customer. As FoodĪmazingly, the meat of some pufferfish is considered a delicacy. There is enough toxin in one pufferfish to kill 30 adult humans, and there is no known antidote. To humans, tetrodotoxin is deadly, up to 1,200 times more poisonous than cyanide. Almost all pufferfish contain tetrodotoxin, a substance that makes them foul tasting and often lethal to fish. ![]() ToxicityĪ predator that manages to snag a puffer before it inflates won’t feel lucky for long. Some species also have spines on their skin to make them even less palatable. In lieu of escape, pufferfish use their highly elastic stomachs and the ability to quickly ingest huge amounts of water (and even air when necessary) to turn themselves into a virtually inedible ball several times their normal size. That, however, is a choice for the individual.Biologists think pufferfish, also known as blowfish, developed their famous “inflatability” because their slow, somewhat clumsy swimming style makes them vulnerable to predators. As fugu is a relatively mild tasting dish, without the element of risk, some question why a person would bother spending the tidy sum to order the dish when there is a lot more on the menu that may be more flavorful. Due to the demand, there is now a significant rise in farm-raised pufferfish, which lacks any traces of the tetrodotoxin, and therefore any risk to the consumer. Is Fugu Now a Safe Bet?įugu can be found in many places found as sushi and sashimi, while the fins and skin are also served in a myriad of ways alongside the main dish. On a side note, it is now believed that this particular tetrodotoxin is used in the Caribbean by Voodoo practitioners in the creation of their supposed ‘zombie powder,’ as just the right dose may induce a paralytic state resembling death, which will last for hours or days. An element of danger may also heighten the experience, as even a minor mistake on the part of the chef may easily kill a diner, and in Japan, a number of individuals die each year from fugu poisoning due to incorrectly prepared fugu, usually by amateurs. It is reported that the small amount of toxin that finds its way into the meat of the fish slightly numbs the lips and mouth during the meal, and some even claim a mild state of euphoria results from eating the dish. While the fish is itself immune to the toxin, it nevertheless concentrates the substance in its organs and skin, much to the chagrin of would-be predators, or sushi enthusiasts. The poisonous nature of the dish comes from marine microorganisms that produce the neurotoxin, which travels up to food chain, eventually finding its way into the puffer fish. The organs are sometimes available as fugu no shirako, however they are specially treated to remove the toxins and are not commonly available. The fish is usually served as sashimi, called fugu-sashi, or tessa, and is sliced thinly and placed so that the pattern of the plate is visible through the fish. ![]() Due to the specialty nature of the dish, a chef is careful to prepare the fish gathering the most meat possible, and a special knife called a fugu hiki is employed for the task. The dish is somewhat expensive, with servings in the range of US$20 to US$50 and a full course meal costing up to US$200. Approximately 70% of the applicants fail their examination, which is quite complicated however this ensures that only the most skilled and knowledgeable of applicants become certified for the task. An approximately three year apprenticeship is required before a chef is allowed to take the examination to ensure they have the proper skills to prepare the dish safely. Preparing Fuguįugu is a delicacy which only licensed chefs are allowed to prepare in Japan. Death is not an uncommon result for those who accidentally consume the toxin, to which there is no antidote. While the meat itself is not innately poisonous, the organs contain lethal amounts of a particular tetrodotoxin which may contaminate the meat if the fish is not prepared by a chef skilled in the art of fugu preparation. It has become synonymous with risk taking, a culinary Russian roulette, due to that, if incorrectly prepared, a diner risks death from even a single bite due to a potent neurotoxin found in the fish. Fugu (foo-goo) is a dish made from the pufferfish (blowfish) or Porcupine fish that has achieved an almost mythological status in western cuisine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |