Fugu is the Japanese word for pufferfish or Blowfish and is also a Japanese dish prepared from the meat of pufferfish
If your chef is not certified (Certifications are given by the government of Japan after the chef passes an Exam) to serve it, it could be the last thing you eat. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
The Fugu or the blow fish is a fatuous-looking fish that has a peculiar defense mechanism. It gulps large amounts of water, filling its abdomen, inflating into a menacing spiky balloon that's twice its normal size, making it tough for predators to swallow it. While the flesh, skin, fins, and milt are eaten, the innards (intestine, eyes, kidneys, ovaries, and especially the liver) are highly toxic. One Fugu contains enough Tetrodotoxin to kill up to 30 people in a matter of seconds.
The puffer toxin paralyzes human muscles. Records reveal that 6.8 % deaths have occurred due to consumption in restaurants. In the last 10 years, 321 people have fallen ill and 26 people have died in Japan alone. If caught and cooked by a layman, chances of death shoot up to 90%. The fish is exported out of Japan only after it is cleaned thoroughly.
How they make it:
It is sliced, stuffed it with rice, garnished with some chopped chilli and served
A Fugu chef is given certification only if he samples what he serves, before handing it over to a patron. To make Fugu Sushi, They slice the clean lump of fish into thin slices, stuff it with a fistful of boiled rice before garnishing it with sliced green chillies. It's placed in a dish accompanied by soya sauce.
The fish is chewier than most others, even a tad sweet. It goes well with soya sauce, chive and bitter orange sauce.
Some Interesting facts about Fugu:
>>The Emperor of Japan is forbidden from eating it for his own safety.
>>Some professional chefs choose to leave behind a tiny bit of poison in the meat, leaving a prickly feeling and numbness on your tongue and lips.
>>In Japan, lanterns can be made from the bodies of preserved Fugu, hung outside restaurants, and sold as toys for kids and souvenirs to tourists.
>>Its poison, Tetrodotoxin, is 1,200 times more potent than cyanide.
If your chef is not certified (Certifications are given by the government of Japan after the chef passes an Exam) to serve it, it could be the last thing you eat. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
The Fugu or the blow fish is a fatuous-looking fish that has a peculiar defense mechanism. It gulps large amounts of water, filling its abdomen, inflating into a menacing spiky balloon that's twice its normal size, making it tough for predators to swallow it. While the flesh, skin, fins, and milt are eaten, the innards (intestine, eyes, kidneys, ovaries, and especially the liver) are highly toxic. One Fugu contains enough Tetrodotoxin to kill up to 30 people in a matter of seconds.
The puffer toxin paralyzes human muscles. Records reveal that 6.8 % deaths have occurred due to consumption in restaurants. In the last 10 years, 321 people have fallen ill and 26 people have died in Japan alone. If caught and cooked by a layman, chances of death shoot up to 90%. The fish is exported out of Japan only after it is cleaned thoroughly.
How they make it:
It is sliced, stuffed it with rice, garnished with some chopped chilli and served
A Fugu chef is given certification only if he samples what he serves, before handing it over to a patron. To make Fugu Sushi, They slice the clean lump of fish into thin slices, stuff it with a fistful of boiled rice before garnishing it with sliced green chillies. It's placed in a dish accompanied by soya sauce.
The fish is chewier than most others, even a tad sweet. It goes well with soya sauce, chive and bitter orange sauce.
what it looks like before it reaches your plate
Some Interesting facts about Fugu:
>>The Emperor of Japan is forbidden from eating it for his own safety.
>>Some professional chefs choose to leave behind a tiny bit of poison in the meat, leaving a prickly feeling and numbness on your tongue and lips.
>>In Japan, lanterns can be made from the bodies of preserved Fugu, hung outside restaurants, and sold as toys for kids and souvenirs to tourists.
>>Its poison, Tetrodotoxin, is 1,200 times more potent than cyanide.
