Why do they eat puffer fish? Deadly poisonous delicacy - fugu fish
“He who eats puffer fish is a fool, and he who does not eat it is an even greater fool.” This Japanese one folk proverb literally describes the attitude of the indigenous people towards their deadly delicacy. And foreigners visiting Japan are willing to pay crazy amounts of money to experience the dangerous balancing act between life and death. They say that once you try this fateful dish, you become attached to it forever. Thrill-seekers are not deterred even by the fact that every year about fifteen people die from eating this fish. To experience the narcotic effect of fugu, you need to shell out about $1,000 in a specialized restaurant in Japan, where you will have to put your life in the hands of a professional chef.
a brief description of
In fact, fugu is the name of a traditional dish that is so valued in Japan. And the fish, which is now also called, is the brown rocktooth. You can often hear such names as: dog fish, pufferfish, fahak, diodont. This is a relatively small fish of the pufferfish family. The length of its body can reach 80 cm, but usually it is about 45 cm. This fish does not have scales as such. Instead, fugu has thin, light skin that has the ability to stretch. This structure is not accidental - this is how the rock tooth protects itself from predators. The thing is that in moments of mortal danger, the fish absorbs a decent amount and swells, forming a ball completely studded with sharp spines. If suddenly some shark dares to dine on this fish, the swollen, prickly ball will easily get stuck in the throat, and the ill-fated predator will die.
But the worst thing about this fish is not its appearance. In her skin and internal organs contains a deadly poison - tetrodotoxin. This is a neuroparalytic poison that begins to act in the human body approximately 10 minutes after ingestion. There is no antidote for this toxin and, unfortunately, in most cases of poisoning a person cannot be saved.
Interestingly, the fugu fish itself is not initially poisonous. Dangerous poison begins to accumulate in it during life. It gets into the rocktooth along with food, which is various organisms containing small amounts of tetrodotoxin. Once in the body of a puffer fish, it settles in the liver and ovaries and, with the help of the bloodstream, transfers it to the eggs, intestines and skin, making it one of the most poisonous fish on the planet. This powerful neurotoxin has harmful effects even in small quantities. For a person to die, only one milligram of tetrodotoxin will be enough. Each fugu fish contains enough neurotoxin to kill dozens of people.
Habitat and reproduction
This fish loves coastal areas of brackish waters Pacific Ocean. It is widespread in the Sea of Okhotsk, in the waters of the Japan, East China and Yellow Seas. Adult fish are found at a depth of no more than 100 meters. Fry can also be seen at the mouths of brackish rivers, and as they grow older they move further from the coasts to high seas. Puffer spawns in the spring, attaching eggs to rocks in quiet places at a shallow depth of about 20 meters. Skalozub is a shallow-water fish; it loves small sea bays and calm waters.
A little history
IN different countries this fish is called in its own way: in England - spherical, or balloon fish, in Spain - boteta, in the Hawaiian Islands - maki-maki, and in Japan the most famous one is fugu.
This fish has been known for quite a long time. Mention of her is found in ancient Egypt: one of the drawings found on the tomb of the pharaoh of the Ti dynasty was very reminiscent of a fugue. Somewhere at the same time, Eastern sages wrote in their chronicles about its terrible poison. Has on its pages information about fugu fish and the very first Chinese medical book The Book of Herbs, written around the third millennium BC.
In Japan it has been known and appreciated for a very long time, but in Europe it became known in the 17th century, thanks to trade relations with eastern countries. Dutch doctor Engelbert Campher, while in Japan in late XVII century, mentioned that some fish, when consumed, contain a lethal dose of poison, but this does not prevent the Japanese from eating it, throwing out the entrails and thoroughly washing the meat. He also talked about what kind of eating this fish is like. Japanese warriors severe sanctions were imposed. And if one of the warriors died from fugu poisoning, then his son lost all the rights and privileges of his father entitled to him by law.
The famous captain James Cook also suffered from this fish. During his trip around the world, he landed on one of the islands, where one of the crew members exchanged a strange unknown fish from a native. It was decided to cook it for dinner. By this time, two guests were invited to the ship, who were supposed to describe and sketch the find. This took quite a long time, so the captain and the guests barely touched the food they served. They were incredibly lucky, since they served the liver and caviar of puffer fish, which contain a colossal amount of tetrodotoxin. They escaped with a slight fright: weakness, loss of consciousness, slight numbness of the limbs. But one of the crew members who ate the entrails was not so lucky. In the morning he was found dead.
By the way, not so long ago, in Japan there was an old unspoken law, the essence of which was that if a cook prepared a dish that poisoned a visitor, he was obliged to eat it himself or commit ritual suicide - the so-called seppuku or hara-kiri.
Composition and beneficial properties
In terms of its chemical composition, fugu is practically no different from other representatives of this class. It contains a wonderful vitamin and mineral complex. Its energy value is approximately 108 kcal. It contains light for the body - 16.4 grams, and about 2 grams.
The neurotoxin contained in it in huge quantities is used in medicine to prevent certain diseases and have a long-term analgesic effect.
Despite the deadly poison in its composition, this fish is in great demand for culinary purposes. For trying this dangerous dish, those who like to “tickle the nerves” shell out considerable sums.
IN this moment There is an artificially bred species of fugu that does not contain a dangerous toxin. But she is not at all popular. The most valuable things about it are the thrill, the emotional outburst and the huge surge of adrenaline that accompany eating fugu. Some even consider eating such fish a kind of Russian roulette.
Use in cooking
In 1958, Japan passed a law stating that a chef who plans to work with puffer fish must have a special license. To obtain it, the applicant must pass two exams: theory and practice. Larger number candidates are eliminated after the first stage. To successfully complete it, you need to know everything about the different varieties of puffer fish and remember everything known methods detoxification. To pass the second stage and obtain a license, the chef must eat the dish he has prepared.
Cutting fugu is a delicate and jewelry art that only a few master. To do this, you need to cut off the fins with quick and precise blows, separate the mouthparts and use a sharp knife “want” to open the belly of the puffer. Then, carefully so as not to tear, remove the poisonous entrails and dispose of them. After filleting the fish, cut into thin transparent slices and rinse thoroughly under running water to get rid of traces of blood and poison.
A set lunch in such a restaurant consists of several dishes. As a cold appetizer, fugusashi is served - a unique dish of the thinnest mother-of-pearl slices of fugu, laid out in the form of intricate patterns: butterflies, birds, and so on. They are eaten by dipping in ponzu (a specially prepared sauce with vinegar), momiji-oroshi (grated Japanese daikon radish) or asatsuki (finely chopped chives). After this, the first dish is brought - fugu zosui. This is a soup made from boiled fugu and with the addition of raw egg. The second course consists of fried pufferfish.
Serving fugu fish dishes also has its own sacred ritual. So, for example, the less poisonous back pieces are served first, moving closer and closer to the most poisonous part of the fish - the belly. The cook must monitor the guests, assessing their condition from a medical point of view in order to stop possible consequences and not allow them to eat more than the prescribed amount.
The superiority and skill of the cook lies in leaving a small dose of poison in the fish, at which restaurant visitors experience something similar to drug intoxication and fall into a slight euphoria. Those who have tried this treat report that in the process of eating such a dish, a slight paralyzing effect is felt, which is reflected in a slight numbness of the arms, legs and jaws. It lasts literally a few seconds, but during this time, a person experiences a storm of emotions, balancing on the edge of life and death. They say that many who have at least once experienced these feelings are ready to risk their lives to repeat this moment.
And a drink is made from the fins of the pufferfish, after which all the senses are heightened, a hallucinogenic effect and mild intoxication are manifested. To do this, the charred fins of the puffer are lowered into water for a minute. Visitors are required to drink this drink before eating deadly fish dishes.
Application in medicine
Several centuries ago in the East, powdered fugu was mixed with other animal ingredients and taken as a pain reliever. The patients soon recovered, their vigor and high spirits were noted.
Ancient healers in the old days often used the following recipe to treat patients: the poisonous insides of the fugu were soaked for seven days in vinegar, then they were mixed with flour and. Small balls were rolled from this mixture. They were prescribed for diseases such as:
- leprosy;
- mental disorders;
- heart failure;
- cough;
- headache.
In very small doses, fugu venom was used to prevent age-related diseases, to treat the prostate gland, arthritis, rheumatism, neuralgic pain, and also as an anesthetic for inoperable forms of cancer. Neurotoxin standards were clearly established at which it poisonous properties were practically absent, and medicinal qualities came to the fore.
Currently in medical purposes Tetrodotoxin is practically not used due to its extreme toxicity. It is much safer to use novocaine, which has similar properties, or other anesthetic drugs for such purposes. Tetrodotoxin has recently been tested in a laboratory as a pain-relieving drug for cancer patients, but the results have been controversial. Currently, research on tetrodotoxin in this area continues. Widely used to study cell membranes by biological scientists.
Dangerous properties of fugu fish
The most dangerous thing in this fish is considered to be a neuroparalytic toxin - tetrodotoxin, which can cause complete paralysis. respiratory system person, and as a result - death. It is physically capable of blocking membrane sodium channels, thereby preventing the propagation of nerve impulses. The most common way to poison puffer fish is by improperly preparing it. Even the most experienced professional chefs are not immune from mistakes, so every year in Japan about fifteen people die from eating fugu, and more than 50 end up in the hospital with severe poisoning. Therefore, before you go towards the thrill, ask yourself: is it worth it?
Symptoms of poisoning and first aid
Symptoms of tetrodotoxin poisoning appear within the first 10-15 minutes after eating puffer fish. Their rapid manifestation indicates large quantities poison in the body. The symptoms are very similar in terms of cardiological and neurological signs: numbness, dizziness, burning in the body, impaired coordination of movements and speech, hypotension, a sharp decrease in pulse and heaviness in breathing. In more severe forms - impaired consciousness, convulsions and death.
Four degrees of severity of poisoning can be distinguished:
- First degree: numbness and tingling in the nasolabial area, nausea, vomiting.
- Second degree: complete numbness of the muscles of the face, tongue, hands and feet, impaired coordination of movements and speech, partial early paralysis, normal response to muscle contractions.
- Third degree: flaccid paralysis of the whole body, severe shortness of breath, aphonia, enlarged and dilated pupils, clarity of consciousness is preserved.
- Fourth degree: acute respiratory failure, hypoxia, sharp decrease in blood pressure, arrhythmia, slow heart rate, possible loss of consciousness.
There is currently no antidote for this terrible neurotoxin. First aid and treatment consist mainly of symptomatic and supportive therapy. For any degree of poisoning, victims must be hospitalized for artificial respiratory support and circulatory system until the peak effect of the poison passes. Usually, dire consequences are unlikely after 24 hours of poisoning.
conclusions
Fugu is a deadly poisonous Japanese dish made from fish containing a dangerous neurotoxin. Eating such food takes the lives of dozens of people every year. In large cases, this of course happens due to improper preparation of the dish by unlicensed chefs. But even professionals make mistakes. There is no antidote for this toxin. Only quick resuscitation and connection to ventilators can save a person. Every spring, many thrill-seekers flock to restaurants that are licensed to produce fugu. But before you try this delicious delicacy, ask yourself: is the game worth the candle?
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Poisonous pufferfish (dogfish, pufferfish, diodont or fahak) - a legend Japanese cuisine- an object of horror, curiosity and admiration for foreigners. This most famous, expensive and dangerous dish of Japanese cuisine is rightfully considered one of the oldest.
Judging by the finds of archaeologists, even before our era, the Japanese ate the poisonous fugu fish, apparently knowing that the poison was contained only in certain parts of its body.
The liver, milt, caviar, intestines, eyes and skin of puffer fish contain a deadly natural nerve poison - tetrodotoxin. This poison is superior in its effect to both the famous curare and cyanide. One fish contains enough poison to kill 30-40 people. There is still no effective antidote for fugu poisoning.
Meanwhile, in microscopic proportions, fugu poison is considered an excellent remedy prevention of age-related diseases and even, according to rumors, a cure for prostate diseases. Therefore, the poisonous fugu fins (fried on a grill until charred) are dipped in sake for one or two minutes. This healing drink in individually dosed form is served before meals to clients who want to taste fugu. The cook acts as an anesthesiologist, assessing the complexion and health status of each guest. They say that intoxication from such an infusion feels akin to a drug: all senses are heightened, the ability to see, hear and touch much more than usual appears.
fugu dish
Cutting a pufferfish is a filigree art. With quick strikes Using a knife, the cook separates the fins, cuts off the mouthparts and opens the belly of the fugu. The poisonous parts are carefully removed from the abdomen. The fillet must be cut into thin pieces (no thicker than paper) and washed thoroughly under running water, removing the slightest traces of blood and poison.
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Fugu is also served as a “set lunch”. In this case, fugusashi is only the beginning of the meal. In addition to this, “fugu-zosui” is served - a soup made from a broth of boiled fugu fish, rice and raw egg, as well as lightly fried fugu fish.
Pieces of fugu fish are served by the cook in a strictly defined order. They start from the back - the most delicious and least poisonous. The pieces are served in order of proximity to the peritoneum. The closer to it, the stronger the poison. The cook's duty is to vigilantly monitor the condition of the guests, not allowing them to eat more than the dose that is safe for them. The trick when preparing puffer fish is to leave just enough poison to give the eater a feeling of mild narcotic euphoria. Gourmets who have tried fugu fish claim that as this dish is consumed, a paralyzing wave rolls over the eater: first the legs are taken away, then the arms, then the jaws. Only the eyes retain the ability to move. However, after a moment everything comes to life in reverse order: the ability to speak returns, arms and legs begin to move. They say that it is for this moment of “resurrection” that people take mortal risks.
Pufferfish is prepared and served only in Japan. According to statistics collected since the 19th century, from 1886 to 1979. More than 12.5 thousand people suffered from fugu poison, more than half of whom (almost 7 thousand) died. True, it is not known whether the cooks are also included in the number of victims: after all, it is believed that in the event of the death of a client, a cook must commit hara-kiri to himself. However, they claim that most of the poisonings occurred due to non-professionals (for example, among fishermen who decided to feast on a dangerous catch). In 1980, Japan's Ministry of Health introduced mandatory licensing for chefs to cut and serve fugu. Today, approximately 70 thousand people in Japan have such diplomas. The number of victims among gourmets has decreased to two dozen per year, and only a few die from this dish. However, since fugu is a very expensive dish, rich and famous people become its victims. Each such death is a loud scandal.
Not long ago, extremely proud scientists announced that they had created a non-poisonous puffer fish. It turns out that the secret was in the natural diet of the fish. Fugu does not produce poison in its own body: it becomes toxic by eating poisonous starfish and shellfish. If a pufferfish is placed on a non-poisonous diet from birth, the tetrodotoxin content in the fish will be zero. However, the expected sensation and flow of gratitude to scientific thought did not happen. After all, without its toxin, the puffer fish becomes just another type of fish - quite tasty, but not anything special. The secret of the popularity of fugu lies precisely in its toxicity, in the acute sense of risk that a person experiences when playing this gastronomic version of Russian roulette. It’s not for nothing that it is in the spring (when fugu fish is considered the most poisonous) that gourmets pay the highest price for it - up to $700 per kg. The Japanese say that “he who eats fugu is a fool, but so is he who does not eat it.” Dying from fugu poison is a worthy death by Japanese standards.
Emelyanova Ekaterina
Tasting puffer fish is the equivalent of playing Russian roulette. The deadly poison is found in the fish's ovaries, kidneys, skin, eyes, liver and intestines. This is one of the most toxic substances, hundreds of times more poisonous than strychnine or cyanide. The poison is so deadly that it can kill an adult in a matter of minutes. In this article you will learn what it is.
Fugu fish - a deadly delicacy
There are more than 120 species of fugu, differing in the potency of their poison. The most dangerous part of the fish is the liver, which the Japanese consider the most delicious part of the fish. Methods for removing poison from the liver are not always reliable. The best chefs deliberately leave a small amount of poison so that you can feel the tingling of your lips and experience the fleeting nature of life.
It is the toxicity and risk of death that makes fugu such a popular dish. The Japanese eat 10,000 tons of this fish per year. There are approximately 80,000 fugu chefs in Osaka alone. It is considered a winter delicacy, most popular in December and January. The preferred species in Japan is torafugu, a species native to Japanese waters. Tokyo is the country's largest fish consumption center. The word "fugu" is made up of two Chinese characters meaning "river" and "pig". Literally it turns out - river pig.
Puffer fish video:
Puffer fish: history
The bones of this fish have been found in burial mounds dating back to 10,000 BC. Fugu was mentioned first chronological records Japan, written in 720. In the late 1500s, the fish was banned after a massive poisoning of troops occurred before the invasion of Korea. The ban lasted for 200 years until Japan's first Prime Minister, Hirobumu Ito, tried fugu meat. He was so delighted that he demanded that the ban be lifted.
The settlement of Shimonoseki on the southern tip of Honshu is particularly famous. About 500 fugu cooks live here, and a bronze monument to fugu was built in front of the fish market. This fish is even depicted on manhole covers in the city. Every February, people pray for a good catch of fugu in front of a special shrine, and send the fish to the Emperor as a gift. The Japanese Emperor is forbidden to even touch this poisonous fish.
Fugu fish poison
Puffer fish poison is a tetrodotoxin. A neurotoxin that blocks electrical impulses in nerves by disrupting the flow of sodium ions into nerve cells. Tetrodotoxin is approximately 500 to 1,000 times more potent than potassium cyanide. One gram of fugu venom is enough to kill 500 people and there is no known antidote. This poison in Japan is called only teppo (“pistol”). It comes from the expression teppo ni ataru ("to be shot"). The word ataru also means "to suffer from food poisoning."
The venom causes dizziness, numbness of the mouth and lips, weakness, nausea, diarrhea, sweating, breathing problems, seizures, blue lips, intense itching, and vomiting. Victims who eat a lot of fugu literally turn into zombies when they realize what's happening but can't even move. Some fugu are poisonous and some are not, but even experts can't explain why. Some scientists believe that fugu is not naturally toxic. They claim that they get their poison from eating bacteria found in creatures such as starfish, worms and other shellfish. Many people disagree with them, arguing that fugu produces poison through glands under the skin.
Scientists in Nagasaki developed a non-poisonous species of fugu by feeding the fish mackerel and other non-poisonous foods. Fans appreciated its taste and said that it was as pleasant as that of fugu with poisonous organs. Many restaurants immediately took a keen interest in the liver of the non-poisonous fugu, because this part of the fish is usually prohibited. But many have rightly stated that “Non-toxic fugu is boring. This fish is attractive precisely because of its toxicity.”
If you like dangerous fish, then read also about.
Death by fugu
Every year, approximately 20 people in Japan suffer from fugu meat poisoning, and some of them die. Fourteen people died from the poison between 2002 and 2006. In early 2009, six men in northern Japan were poisoned after eating fried pufferfish eggs prepared by an unlicensed chef. In the 1950s, 400 people died and 31,056 were poisoned in just one single year. Most poisonings and deaths are attributed to amateur cooks who incompetently prepare this popular delicacy.
Cooking fugu
To prepare fugu fish, the cook must follow 30 prescribed steps, breaking even one of which could result in him losing his license. After the poisonous parts are removed with a special knife, the fish is cut into pieces and then washed under water to remove toxins and blood. Poisoned organs are placed in special containers that are kept under lock and key. They are disposed of like radioactive waste in an incinerator.
The cooks take live fish from the aquarium and pierce her head with a hammer. The flesh is cut into thin pieces and the still beating heart is removed. Some experts say that removing toxin-containing parts is a relatively simple process. Others disagree, since the poisonous parts may vary depending on various types pufferfish. One marine biologist told Yomirui newspaper: “Even professionals have difficulty identifying the poisonous part of some pufferfish because they are different from each other. The same fish needs to be tested by several people with proper knowledge.”
Celebrity sushi chef Yitaka Sasaki told the Los Angeles Times that the lip numbness claim is a mistake. “That's a lie,” he said. “If you eat puffer fish and your lips are numb, you are on the way to death.”
Fugu dishes
Typically, a fugu tasting costs $40 - $100 per person and usually includes five courses. These include raw fugu, fried, stewed, as well as soups and broths. The fish is often marinated in vinegar and topped with a spicy sauce containing a mixture of Japanese radish, Welsh spring onions, seaweed and soy sauce.
About which one sea fish it is known that it is very poisonous and deadly for cooking, but dishes made from it are very popular among gourmets and have high price? These two facts make her very attractive to people. And in Japan, the history of its use as food goes back to the distant past, and nowadays it is prepared in many restaurants, but is never served to the emperor. The name of this legendary inhabitant of sea waters is puffer fish. Who is she and who are her immediate family?
The species that will be discussed in this article has the Latin name Takifugu rubripes (in Russian - brown rocktooth). It is this fish that is most often used to prepare the exotic Japanese dish fugu. But this dish is also prepared from other species of fish of the Takifugu genus, of which there are 26.
Takifugu and its relatives of the order Pufferfish
The closest relatives of fugu fish are, with which they are sometimes even confused. Hedgehogs also belong to the order Pufferfish, which also includes sunfish, triggerfish and boxfish (they can be considered “distant” relatives of puffer fish). The order pufferfish (or rock-toothed) among ray-finned fish is distinguished by the presence of very exotic species having unique adaptations for survival, among which one of the most dangerous fish in the world is known, namely poisonous fish fugu. (This name is usually used to collectively refer to all fish from the genus Takifugu.)
Appearance and structure of the suborder pufferfish
Within the order of pufferfish, there are 4 suborders, one of them is the pufferfish, which contains puffer fish and urchin fish (which are also called balls). Representatives of this suborder have a number of features that distinguish them from other suborders:
- The thick body is either covered with small spines (or large spines) or bare; there are rarely bone plates on the skin.
- All the jaw teeth of a small mouth are fused into single plates (upper and lower), and this resembles the beak of a parrot.
- There are no pelvic fins, but there is only one dorsal fin and it is moved far back.
- There are no operculums covering the gill openings. In front of each pectoral fin, a small opening leading into the body to the gills is clearly visible.
Many species have an air sac that is connected to the stomach. The fish can fill it (depending on the situation) with water or air and at the same time turn into a prickly or smooth ball.
If a fish is taken out of the water, it instantly swallows air and in a matter of seconds swells and turns into a ball. If you then throw it into the water, it will float upside down for a short time, demonstrating its “helplessness.” After some time, the air noisily comes out of her, and she quickly goes into the water, looking for shelter.
Underwater, in case of danger, pufferfish swallow water and, as a result, turn into spiny balls. This transformation makes them practically invulnerable. But if one of the predators decides to swallow such a ball, inevitable death awaits them, since the victim gets stuck in their throat.
In the photo of a puffer fish, namely the brown rocktooth or Takifugu rubripes, which is out of water, you can see how it swells as a result of its air sacs filling with air.
Pufferfish family
In the suborder pufferfish, the structural features of which were discussed in the previous part of the article, there are only four families. The most famous are two of them: urchin fish and pufferfish, representatives of which are very often mixed together and called puffer fish. But this is wrong and wrong. In this article we are talking exclusively about species to which the name poisonous puffer fish applies. All of them belong only to the pufferfish family (Tetraodontidae), for which other names are used:
- rock-toothed (apparently due to the monolithic structure of the teeth fused together);
- four-toothed or four-toothed - due to fused teeth on the jaws, forming four plates (two at the top and two at the bottom);
- dog fish - the name is associated with the beautiful developed organs sense of smell and the ability to sense odors in water almost the same way as bloodhound dogs do on land or in the sea -;
Important! The families of pufferfish (dogfish, rock-toothed or four-toothed - Tetraodontidae) and urchinfish (ball or two-toothed - Diodontidae) differ in the structure of the jaw plates: two-toothed fish have one plate on each jaw (two in total), and four-toothed ones have two plates (four in total).
Not all, but most members of the Pufferfish family are poisonous.
Takifugu genus
The name Japanese fugu fish refers to almost any species of the genus takifugu, of which there are 26. Most of them live in salty sea water in the Pacific Northwest, and only a few species in fresh water(in rivers South-East Asia, for example, in China).
They feed on algae and various invertebrates, most often mollusks, sometimes crustaceans. Almost all species of the genus Takifugu are omnivorous thanks to their strong teeth, so strong that if they sense danger, the fish can even bite.
Most often for commercial use Takifugu rubripes is caught for sale and has recently been bred under artificial conditions. Therefore, there is the most information about the biology of this species, for example, it spawns from March to May. The eggs are attached at a relatively shallow depth (20 meters) to the rocks.
Appearance of puffer fish - brown rocktooth
The description of the puffer fish, namely the brown scallop, most often used in cooking, allows you to acquire the skill to distinguish it from the diodont hedgehog fish, which is sometimes mistakenly called fugu.
The body of the brown rocktooth is covered with small spines, which in a calm state fit tightly to the skin; The ventral side of the fish is white, and the back is covered with a spotted pattern of gray-brown shades. Behind the pectoral fins there is one largest round dark spot bordered by a white line, and this is a very good sign that distinguishes this species from its other relatives. There is also a dark spot under the dorsal fin.
Cooking fugu fish dishes in Japanese cuisine
Since almost all types of puffer fish (with rare exceptions) are poisonous, a very pressing question is: how to cook puffer fish, which is what all types of edible dogfish are collectively called. From the pufferfish (dog-fish) family, which contains approximately 200 species (29 genera and two subfamilies), no more than two dozen species are considered edible. In Japan, where the traditions of cooking fugu are known from the distant past, all chefs specializing in its preparation undergo special training. After all, the poison of puffer fish is lethal even in small concentrations, and if the fish is improperly cut and prepared, then death after eating such a dish is guaranteed. Statistics show this: in Japan, several dozen people die every year after eating fugu fish.
Processing fugu fish
There are restaurants in Japan where the kitchen is open. This gives visitors the opportunity to observe the entire procedure of cutting up a deadly poisonous product to prepare a dish. Below is a video of fugu fish, which shows and talks in great detail about the preparation of this exotic fish.
Cutting fish to prepare the fugu dish is carried out subject to a strict sequence of actions, which are important to do very quickly so that not a drop of poison gets into the fillet:
- First, the poisonous skin is removed.
- Then the no less poisonous insides are quickly and carefully cut out, because the poison of fugu fish is concentrated not only in the skin, but in the liver and ovaries, sometimes in the intestines and flesh.
- The finished fillet must be rinsed very well in running water.
- Toxic waste is disposed of separately from household waste, for this the master bears personal responsibility.
The method of processing each type of fugu fish has its own characteristics, because different types The distribution of poison in the fish's body may vary. Thus, there are species with a poisonous rear part of the body, which must be removed during cutting. How to cook fugu fish and all the wisdom associated with cutting it and the ability to determine the degree of toxicity, cooks learn during training, which lasts several years. They receive a special diploma.
The chef's skill is manifested in the ability to leave a tiny concentration of poison in the fish, which causes a slight narcotic intoxication. After all, it is for the sake of this effect that people risk trying the fugu dish.
Which parts of the fugu body are poisonous?
In different species of the Takifugu genus, poison can be contained in almost all parts of the body.
For example: the liver and ovaries of the brown rocktooth (Takifugu rubripes) are very poisonous, the intestines are slightly toxic, but the flesh, skin and testes are not poisonous. Every cook, after training, is required to know the distribution of poison in the body of all types of fugu fish in order to properly remove it when cutting.
The puffer fish video below shows a yellowfin pufferfish. In Japan it is called the yellow-finned rocktooth or shima-fugu. This species also belongs to the genus Takifugu, its scientific name is Takifugu xanthopterus. It lives in the waters of southern Japan and the East China Sea. That is, this is a real Japanese fugu fish, which has a distribution area very close to Japanese islands. It was not possible to find out in which parts of her body the deadly poison tetrodotoxin is located, but Japanese fugu masters certainly know this.
Is fugu non-poisonous?
Why is fugu fish poisonous? This is very important question to understand the fact that non-poisonous fugu has recently been grown in aquaculture (Japan, Nagasaki). How did this opportunity come about?
Fugu itself does not produce toxic substances, but it is capable of accumulating them in its tissues, receiving them along with food.
In the diet of fugu in natural conditions there are starfish and shellfish, the body of which contains poison (tetrodotoxin). This poisonous substance produce special marine bacteria that serve as food for various living organisms (for example, starfish). The poison is then passed along the food chain to the Pufferfish and concentrated in their liver, and from there it moves through the bloodstream to the skin and its other organs. So it became clear why fugu fish is poisonous , and if, during artificial cultivation, from birth it is offered food that does not contain poison, then the fugu will remain non-poisonous.
Do you need fugu without poison?
When fugu fish, grown in artificial conditions and containing no poison, appeared on sale, this fact did not arouse much enthusiasm. Everyone didn't like this idea:
- Specialist chefs who have spent many years training in order to have a high-paying job.
- Supporters of Japanese traditions did not want the fish to lose its romantic aura of risk.
- The consumers of this dish did not want to lose the feeling of danger.
In the photo of the fugu fish from which the “sashimi” (or “sashimi”) dish is prepared, you can see that the raw fish fillet is cut into very thin transparent pieces. These pieces are beautifully arranged on a platter and are often designed in the form of drawings or Japanese characters, for example, in the form of a crane.
Conclusion
This article outlines only a small part of the whole known information about this unique fish, which is a collective image of more than 20 species of puffer fish, also called dog fish. Here are some key takeaways:
- An external description of the puffer fish is given only for one species (brown rocktooth) from the genus Takifugu. Everyone else has other various distinctive features, and each species has its own places of concentration of poison.
- The name fugu does not refer to fish of the two-toothed fish family or hedgehog fish (also known as ball fish).
- Japanese scientists from Nagasaki have grown fugu that does not contain poison.
