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But, would you try it, knowing that your life is in the chef's hands? He certainly does a great job of promoting the delicate fish – his food looks delicous ("the taste is indescribable," he says) and is obviously prepared with a great deal of care and attention. He's been preparing fugu for 45 years and reveals that real fugu chefs must serve at least a 10-year apprenticeship. The fish, therefore has to be prepared very carefully, and chefs must train extensively and be licensed to ensure diners don't succomb to this tasty delicacy – 23 people died in Japan between 20 from eating fugu.
Fugu fish preparation skin#
Also known as blowfish, the delicacy contains a highly toxic substance called tetrodotoxin, which is found in some of the fish's organs and skin and which, if consumed, is lethal to humans. Moreover, is trying the pufferfish as your next meal worth the price? Well according to Sonny from “Best Food”, he says: “the texture of the sashimi resembles squid expect it leaves a sort of freshness” and he exclaimed how the hotpot with the chef’s best cuts was: “robust and fatty, I could see why someone can risk their lives to eat this”.Fugu, or Japanese pufferfish, is one of the most notorious food stuffs in the world. Often the price for a whole fish can fetch prices of $100 USD and in some cases even more depending on the weight and the gender, as the male genitals are said to be very delicious. The fugu puffer fish is the most common species eaten in Japan. Both chefs lost the privileges to serve it, and it is against Japanese law to do so.
Fugu fish preparation full#
Nobody died as the liver is not as poisonous, but they had to be rushed to hospital and were in critical condition before making a full recovery. Two different chefs went against the law to serve customers the liver as they specifically asked for it. Recently two incidents happened in 20 with fugu liver. In late 17th century Japan Fugu organs were often used by individuals to take their own lives.
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In 1958 the numbers peaked at 176 deaths resulting from eating the liver as it is said to be very delicious but poisonous. The toxin paralyzes the nervous system of victims and kills them within 4-6 hours. As little as one to two milligrams of the toxin can be fatal. The level of toxicity is seasonal, so fugu is traditionally served in Japan only from October to March. (Photo by Buddhika Weerasinghe/Getty Images) A brush with deathĭespite the warning to steer away from the fugu liver as it’s poison can be deadly a fair share of people has died since the 1950’s. The toxin is concentrated mostly in the liver, gonads, and skin. Why do amateurs attempt to do it themselves? The only viable answer is they do not want to pay the heavy price for this delicious fish. So, when dealing with the preparation of the fugu fish, you want to leave the filleting to the experts. If any remnants of the tetrodotoxin remain on the meat, the poison will inevitably lead to death.Ĭhef Nakase in this same video demonstrates how the tetrodotoxin takes over the muscles in your body, which results in paralysis and eventually death. As shown on a video by the “Best Ever Food Review Show”, all the organs and the femur bone must be removed carefully when preparing the fish.
Fugu fish preparation how to#
Related: How to Eat at Japan's Favorite Chain Restaurants. He claims that most deaths in Japan are due to inexperienced fishermen who want to try it for themselves and do not have the knowledge on how to fillet the fish. Other famous dishes include fried fugu, fugu hot pot, a fugu rice porridge, and hirezake (a hot sake with a grilled fugu fin in it). The certificate is issued by the regional governor once the chef is certified, so patrons can rest assure, they are safe!Ĭhef Nakase of Gempin Fugu located in Tokyo Japan claims that when attending a restaurant with a certified chef, the fugu pufferfish exhibits no harm and is 100% safe to consume. Pufferfish that are born and grown in captivity do not produce tetrodotoxin until they receive some of the poison-producing bacteria, often by eating tissues. The certification period can last anywhere from two to three years and the process is vigorous, as one slip of the knife can unleash the poison onto the fish’s edible meat. Chefs around Japan must be certified to prepare and cook this delicacy. The logistics and preparation behind the fishĪ dish with this much risk no doubt costs a pretty penny. This fugu puffer fish is packed with lethal tetrodotoxin, but it does not caution against its popular consumption as sashimi, soups, and hotpot amongst other methods. While puffer fish consumption in Japan is highly regulated and organized, amateurs filleting it at home will most likely die. By Gabriele Malatesta 1 year ago Follow TweetĮver encounter a brush with death? Well eating a fugu puffer fish, a delicacy in Japan and other parts of Asia can result in death.