As the name for both the poisonous pufferfish and cuisine that derives from it, fugu is a notorious Japanese delicacy. The internal organs and skin of the fish contain lethal amounts of tetrodotoxin, a deadly poison that elicits a torrent of grim symptoms before death by asphyxiation and cardiovascular failure. With no antidote to combat the neurotoxin, victims are put on life support until the fatal effect of the poison subsides. Despite the inherent risks and although illegal in many parts of the world - most notably the European Union, Fugu remains a popular dish in Japan and abroad.
Since Fugu’s poison can lead to near instantaneous death, only licensed chefs are allowed to prepare it. Whole pufferfish cannot be sold to the public in Japan and while accidents as a result of supermarket or restaurant consumption are quite rare, they do occur. The usual culprit is a lack of skillful preparation by the chef, which results in a lethal dose of neurotoxin in the final dish. Believe it or not, expert Fugu masters often leave trace amounts of poison in the flesh of the fish in order to stimulate nerves in the mouths of diners.
A Fugu apprentice trains for three years before the ultimate test, which consists of three components: fish-identification, theoretical and practical. The latter is vital and involves the careful preparation and subsequent consumption of Fugu by the student. About 70% of applicants fail the severe examination, which ensures a certain level of skill in kitchens across Japan.
A dish of Fugu can cost easily $50 dollars but it can be found for as little as $20 but a full course Fugu dinner can cost over $200.
There are several preparation methods but Fugu sashimi, in which raw, translucent slices cover the plate, is the most popular and a beautiful way to showcase the intricate skill of the chef. Masters use a special knife specifically for the deadly delicacy. Known as the hiki, the precise tool is kept in quarantine, away from other kitchen implements.
All in all, Fugu is a potentially lethal dish for those in search of a little adventure and a great story to take back home.
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people die from eating fugu every year especially the japanese but somehow they still enjoy it!
if it might kill me, it better melt in my mouth like cotton-candy and have a taste that is beyond this world … if not, just give pass a plate of fried catfish from the mississippi delta.
Why do people pay $ for this?
Same reason people run in front of the bulls in running of the bullsin Pamplona, Spain.
is this dish of any medicinal value…and why so expensive?